Spinach & Prosciutto Salad

SERVES: 4

PREPARATION TIME: 12-15 minutes

COOKING TIME: 25 minutes

Ingredient

For the salad :

12 slices of prosciutto
6 small plum tomatoes
4 tablespoons Filippo Berio Extra Virgin Olive Oil
Freshly ground black pepper
200 g (1/2 lb) of baby spinach leaves, washed and dried well
200 g/7 oz of baby fresh asparagus, blanched for two minutes and chilled

For the dressing :

2 tablespoons Filippo Berio Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 tablespoons fresh basil, finely shredded
A little sugar to taste

For garnish :

Parmesan shavings

Method

Preheat the oven to 180°C (350°F). Put the prosciutto and tomatoes cut side up onto a baking tray. Drizzle with the olive oil and season well. Cook for 25 minutes or until just soft.
Arrange the spinach and asparagus onto the serving plates and top with the tomatoes and prosciutto.
Mix the salad dressing ingredients together and season to taste. Pour over the salad just before serving.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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