Dan Goldberg
YieldsMakes 4 to 6 servings
AuthorAndrew Baker,
Blackberries, prosciutto, and Manchego may sound like an unusual combination, but here they blend in three-part harmony. Prep and Cook Time: 20 minutes. Notes: You can substitute strawberries or raspberries for the blackberries if desired.

How to Make It

Step 1
1

Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.

Step 2
2

In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.

Step 3
3

Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 2 ounces thinly sliced prosciutto
 1 tablespoon balsamic vinegar
 5 teaspoons extra-virgin olive oil
 1 teaspoon coarse-grain mustard
  Salt and freshly ground pepper
 6 ounces (2 qt.) baby spinach leaves
 2 cups fresh blackberries (see notes)
 2 ounces Manchego cheese

Directions

Step 1
1

Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.

Step 2
2

In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.

Step 3
3

Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.

Step 4
4

Note: Nutritional analysis is per serving.

Spinach-Blackberry Salad with Manchego and Prosciutto