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BABY
SPINACH AND PROSCIUTTO SALAD
12
slices prosciutto
6 Roma tomatoes halved
Olive oil
Cracked black pepper
200 g baby spinach leaves
200 g fresh asparagus blanched
1/2 cup parmesan cheese shavings
DRESSING
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup basil leaves shredded
2 teaspoons brown sugar
Place
prosciutto and tomatoes, cut side up, on
a baking dish, and sprinkle with olive oil
and pepper. Bake at 350°F for 25 minutes
or until prosciutto is crisp and tomatoes
are soft.
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Arrange
spinach and asparagus on serving plates. Top with
tomatoes, prosciutto and parmesan.
To
make dressing, combine olive oil, lemon juice,
basil and sugar, and pour over salad.
Serves
4.
[The
New Cook, Donna Hay]
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