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the food company 1111

BABY SPINACH WITH PROSCIUTTO SALAD

PREP TIME

5 mins plus 24 hours fridge time for the best-fried rice

INGREDIENTS

12 slices prosciutto

6 Roma tomatoes, halved 

Olive oil

Cracked black pepper

200g baby spinach leaves

200g fresh asparagus, blanched*

½ cup of shaved parmesan cheese

100ml The Food Company’s Mustard & Balsamic Vinaigrette

METHOD

Place prosciutto and tomatoes, cut side up, on a baking dish and sprinkle with olive oil and dust with black pepper. Bake at 180°C for 25 minutes or until prosciutto is crisp and tomatoes are soft

Arrange spinach and asparagus on serving plates. Top with tomatoes, prosciutto and parmesan.

Generously drizzle The Food Company’s Mustard Balsamic Vinaigrette over the salad. Enjoy.

Serves 4

* Once blanched, chargrill the asparagus to add another flavour dimension to this tasty salad