Prosciutto-wrapped Goat Cheese Salad

Directions

1. Heat a medium skillet with 1 tablespoon of oil over medium high heat. Add the sliced shallots and a pinch of salt. Cook for 3-4 minutes or until the shallots are crispy. Stir frequently so they don’t burn. Pour in the balsamic vinegar to deglaze the pan. Remove the shallots from the heat while preparing the other ingredients. Wipe the pan clean to use again.

2. Sprinkle each goat cheese round with herbs on each side. Press them in gently to adhere, being careful not to break up the cheese. Wrap each round with a thin slice of prosciutto, completely encasing it.

3. Heat the same skillet over low heat without oil. Add the wrapped goat cheese to the pan, but do not crowd them. Leave room to flip. Cook each side for two minutes. Transfer to a plate lined with paper towels.

4. In a small bowl, whisk together the white wine vinegar, balsamic glaze, and the remaining 3 tablespoons of olive oil. Whisk to completely emulsify the vinaigrette. Add the spinach to a bowl and use tongs to toss with the dressing.

5. Arrange the spinach on a serving platter or individual plates. Sprinkle evenly with the sliced dates and pine nuts. Top with the wrapped goat cheese, then sprinkle the crispy shallots over top. Enjoy while the cheese is soft and warm.

6. Vegetarian options, encase the goat cheese rounds with super thinly sliced cantaloupe or zucchini and follow the same process.

From Shawnie's class “Hearty Salad Entrées”