Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette Food

WARM GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
• In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
• Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.

WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA

Steps:

• Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
• In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
• Cook, stirring, 45 seconds.
• Add the red onion and cook, stirring, one minute longer.
• Add the proscuitto and toss just until hot.
• Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
• Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
• Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
• Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
• Distribute the spinache leaves among the serving places.
• Spoon some of the warm ham and fig vinaigrette over each serving.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.