Wilted Spinach Salad With Balsamic-Honey Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Baby spinach leaves
1/4 cup	59ml	Olive oil - divided
1/4 lb	113g / 4oz	Prosciutto - cut in strips
1		Garlic clove - minced
1		Portobello mushroom cap - sliced
1/2		Red onion - cut in rings
3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Honey
3 oz	85g	Gorgonzola
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B27) - from the TV FOOD NETWORK

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