Chèvre-Prune Salad
How to Make It
Step 1
1
Slit prunes lengthwise down 1 side and remove pits. Squeeze prunes from ends to open slits, and fill equally with cheese. Press prunes to close around cheese. Wrap a piece of prosciutto around each prune, securing with a toothpick. Place prunes in a 10- by 15-inch pan.
Step 2
2
Bake in a 450° oven until proscuitto is well browned, about 10 minutes (about 6 minutes in a convection oven); after about 4 minutes, use a wide spatula to ease prunes loose from pan and turn over.
Step 3
3
Meanwhile, in a bowl, combine oil and vinegar. Add spinach and mix gently, seasoning to taste with salt and pepper.
Step 4
4
Spoon spinach mixture onto plates. Remove toothpicks from prunes and set an equal number on each salad.
Ingredients
20 prunes (8 oz. total)
1/2 cup fresh chèvre (goat) cheese
3 ounces thin-sliced prosciutto cut into 1- by 6-inch strips
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 quarts (about 8 oz.) baby spinach leaves, rinsed and crisped
Salt and pepper
Directions
Step 1
1
Slit prunes lengthwise down 1 side and remove pits. Squeeze prunes from ends to open slits, and fill equally with cheese. Press prunes to close around cheese. Wrap a piece of prosciutto around each prune, securing with a toothpick. Place prunes in a 10- by 15-inch pan.
Step 2
2
Bake in a 450° oven until proscuitto is well browned, about 10 minutes (about 6 minutes in a convection oven); after about 4 minutes, use a wide spatula to ease prunes loose from pan and turn over.
Step 3
3
Meanwhile, in a bowl, combine oil and vinegar. Add spinach and mix gently, seasoning to taste with salt and pepper.
Step 4
4
Spoon spinach mixture onto plates. Remove toothpicks from prunes and set an equal number on each salad.
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