SPINACH AND BLACKBERRY SALAD
Email to a friend		Print

INGREDIENTS:
2 oz Prosciutto, thinly sliced
8 oz Baby spinach leaves
2 Cups fresh blackberries
2 oz Manchego cheese
4 oz Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette

PREPARATION:
Cut proscuitto crosswise into ½ in strips.
In a small frying pan over high heat, cook prosciutto until crisp and well browned, about 5 minutes, drain on paper towels.
In a large bowl add spinach, prosciutto and Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette and toss gently.
Transfer to a serving platter, using a cheese slicer, shave thin slices of manchego over salad and top with blackberries.
Serves 4 to 6 side salads