September 8, 2011

Spinach And Prosciutto Salad With Roasted Peppers, Sun-dried Tomatoes, Champagne Vinaigrette & Parmigiano-Reggiano

Post by Chef Corbin


2 cups baby spinach
2 long thin slices of Prosciutto
3 tbsp. champagne vinaigrette
2 pieces of sundried tomato- softened and julienned
1 oz chopped roasted red pepper, skinned
1 oz Shaved Parmesan Cheese
1 tbsp.balsamic reduction


Toss the baby spinach with the champagne vinaigrette, roasted peppers and sundried tomatoes.
Season with salt and pepper.  Place the tossed spinach greens on top of the sliced prosciutto
and roll up into a small bundle/ cigar shape.  Drizzle the balsamic reduction onto a large serving plate
and place the spinach roll on top.  Garnish with shaved Parmesan and fresh basil cress.  Serve.