Spinach-Blackberry Salad with Manchego and Prosciutto

Spinach-Blackberry Salad with Manchego and Prosciutto
Photo by Dan Goldberg


  • 6 ounces (2 qt.) baby spinach leaves
  • 2 ounces Manchego cheese
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon coarse-grain mustard
  • 2 cups fresh blackberries (see notes)
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
  • + 1 more ingredients
    • 2 ounces thinly sliced prosciutto

1. Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels. 2. In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and bla...

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