Italian spinach salad


Michael Lanari

Kitchen & Bath Concepts

Fresh baby spinach leaves-rinsed and drained

2 medium oranges

¼ olive oil

¼ cup Balsamic vinegar

¼ cup honey

Sea salt

Fresh cracked pepper

6 slices Prosciutto

¼ cup shredded Asiago cheese

½ cup crumbled Gorgonzola cheese

In blender or food processor; add zest of oranges, juice of oranges, oil, vinegar, honey, salt and pepper. Blend until well combined. Lay Prosciutto on parchment paper covered sheet pan and bake in preheated 350 degree oven approx. 10 minutes until just crisp. Toss spinach in dressing until well coated. Add crumbled Prosciutto and cheeses.

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