Wilted Spinach Salad With Balsamic-honey Vinaigrette

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb baby spinach leaves
• 1/4 cup olive oil
• 1/4 lb prosciutto, cut in strips
• 1 garlic clove, minced
• 1 portabella mushroom cap, sliced
• 1/2 red onion, cut in rings
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 ounces gorgonzola
• salt
• pepper

Recipe

• 1 trim, wash and dry the spinach thoroughly and place in a salad bowl.
• 2 coat a saute pan with 2 tablespoons olive oil and put over medium heat. fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• 3 scrape the mixture on top of the spinach, return the pan to the stove.
• 4 add balsamic vinegar and scrape up the bits at the bottom of the pan. add remaining oil and honey. swirl pan around for a minute to warm the vinaigrette.
• 5 pour the vinaigrette over the salad and top off with gorgonzola. season with salt and pepper, toss and serve.