Warm Spinach Fig And Prosciutto Salad With Honey Balsamic Vina Recipes

Steps:

• Combine the spinach and red onions in a large bowl.
• Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
• In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
• To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
• Serve in a salad bowl, garnished with pine nuts.

Steps:

• Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
• In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
• Cook, stirring, 45 seconds.
• Add the red onion and cook, stirring, one minute longer.
• Add the proscuitto and toss just until hot.
• Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
• Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
• Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
• 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.
• Distribute the spinache leaves among the serving places.
• Spoon some of the warm ham and fig vinaigrette over each serving.

Steps:

• Trim, wash and dry the spinach thoroughly and place in a salad bowl.
• 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, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• Scrape the mixture on top of the spinach, return the pan to the stove. 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.
• Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

Steps:

• Cut pears in half and core them.
• Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
• Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach.
• Pour the dressing over the top and gently toss.
• Place greens and pears onto each plate.
• Top each with 1/4 of the prosciutto, candied pecans and serve.

Steps:

• Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.

Steps:

• Combine first 3 ingredients in a small bowl, stirring with a whisk.
• Place spinach in a large bowl.
• Drizzle with half of oil mixture.
• Add pepper; toss well to coat.
• Arrange prosciutto slices evenly on each of 6 salad plates.
• Top each serving with 1 cup spinach mixture.
• Drizzle evenly with the remaining oil mixture.
• Sprinkle each serving with 2 teaspoons cheese.
• Serve immediately.

Steps:

• In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
• Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
• In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
• Divide and place the salad on individual salad plates.
• Garnish with feta, hazelnuts and black pepper.
• Serve immediately.