Insalata di Spinaci
One bag of fresh baby spinach
8 ounces of fresh mushrooms of choice
4 ounces of prosciutto; cooked until crispy
Merlot Vinaigrette Ingredients:
1 cup of merlot wine
Juice of 1 fresh lemon
1 tablespoon of granulated sugar
1/4 cup of olive oil*
Arrange spinach, mushrooms, and prosciutto on each salad dish. Whisk* together wine, lemon juice, sugar, and olive oil. Drizzle vinaigrette over each salad dish. Ta da! Serves 4.
Recipe courtesy of Chef Antonino “Nino” Elia. Sign up for one of Nino’s classes at Zest Cooking School at Brighton.
*Available at Zest!
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