Ingredients
-
12
-
1/4
-
3
-
1 1/2
-
1/2
-
2
-
2
-
1
-
1/4
-
1/4
-
6
-
-
-
-
Directions
Warm Spinach, Fig, and Prosciutto Salad with Honey Balsamic Vina,This dish was created to combine two of the foods I enjoy most, leafy greens and figs.,This recipe is awesome. I did make substitutions based on what I had available, and it was still amazing so I can’t wait to try it once I can find fresh figs!
I didn’t have chicken stock, so used 1/4 cup and a bit of water. I halved the honey. No figs, so used six dried organic apricots, and pecans instead of the walnuts. I doubled the prosciutto, since I love it. I put several dollops of goat cheese on top once I’d tossed the hot dressing with the spinach, then sprinkled the pecans on top. So good.,This recipe is awesome. I did make substitutions based on what I had available, and it was still amazing so I can’t wait to try it once I can find fresh figs!
I didn’t have chicken stock, so used 1/4 cup and a bit of water. I halved the honey. No figs, so used six dried organic apricots, and pecans instead of the walnuts. I doubled the prosciutto, since I love it. I put several dollops of goat cheese on top once I’d tossed the hot dressing with the spinach, then sprinkled the pecans on top. So good.
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Steps
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1
Done
|
Clean and Rinse the Spinach Leaves and Keep Them in the Fridge Until Ready to Use. |
|
2
Done
|
in a Medium Saute Pan Over Medium High Heat, Add the Olive Oil, Shallots and Garlic. |
|
3
Done
|
Cook, Stirring, 45 Seconds. |
|
4
Done
|
Add the Red Onion and Cook, Stirring, One Minute Longer. |
|
5
Done
|
Add the Proscuitto and Toss Just Until Hot. |
|
6
Done
|
Add the Honey, Bring to a Boil, Reduce Heat and Simmer For 2 Minutes. |
|
7
Done
|
Add the Chicken Stock and Vinegar to the Pan to Deglaze, Scraping Up Any Flavorful Bits Stuck to the Bottom of the Pan. |
|
8
Done
|
Bring to a Boil, Reduce the Heat and Simmer Until the Luquids Are Reduced by One Quarter, About 5 Minutes. |
|
9
Done
|
Remove the Pan from the Heat, Drizzle in the Extra Virgin Olive Oil, Add the Sliced Figs and Salt and Pepper to Taste, and Stir. |
|
10
Done
|
Distribute the Spinache Leaves Among the Serving Places. |
|
11
Done
|
Spoon Some of the Warm Ham and Fig Vinaigrette Over Each Serving. |
