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Chèvre-Prune Salad





Yields
Makes 4 servings

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories285
% Daily Value *
Total Fat 12g16%

Saturated Fat 4g20%
Cholesterol 25mg9%
Sodium 491mg22%
Total Carbohydrate 37g14%

Dietary Fiber 5.2g19%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.