Spinach, Prosciutto & Goats Cheese Salad – serves 2 adults

Click here for our cooking & weight conversion chart

There is a certain spinach salad that I order every time I eat in a certain Italian restaurant. I eat it with such gusto that even though I order a large portion I nearly always contemplate ordering a second one. Possibly because the first hasn’t even touched the sides but one thing’s for sure, I love that salad.

I also love eating dishes at restaurants and then coming home and trying to make them for myself. This is what I have done with this salad. Although it should be said that even though I adore the restaurant version I felt that I could make a few improvements according to my own particular taste.

• Slice and dry fry the goats cheese until it has melted in the middle but browned slightly on the outsides  - set aside to cool.
• Grill the prosciutto for a few minutes on either side and break up into smaller pieces
• Chop the avocado in to slices
• Put the baby spinach leaves in a bowl and add the avocado & prosciutto – toss gently
• Place the sliced goats cheese on top of the salad and drizzle the dressing all over

For the dressing, add all the ingredients to a mixer/blender and whiz until smooth

Cherry xoxox

P.S.
We will be updating my homepage with a ‘Baby Watch’ update as and when things occur so you can keep up with events. I expect things to happen fairly quickly when they do decide to kick off.

You can leave a response, or trackback from your own site.