Preparation:
Spinach and sliced mushrooms in a zesty vinaigrette, finished with shredded Bruyere and chopped prosciutto.
1. Wash the spinach and pat dry. Remove any stems and discard. Heap the cleaned spinach in a large salad bowl. 2. Add the mushrooms. 3. Garnish the salad with the cheese and prosciutto. 4. Whisk together the olive oil, lemon juice, garlic, sugar, mustard, salt, and pepper. 5. Pour the vinaigrette over the salad and toss well. Serve at once.
6 to 8 portions |
