Roasted Mushroom Spinach Salad with Honey Mustard Vinaigrette and Crispy Prosciutto

215A2881.jpg

Roasted Mushroom Spinach Salad with Honey Mustard Vinaigrette and Crispy Prosciutto 

Vinaigrette

2 tbsp SMAK DAB Curry Dijon or White Wine Herb Mustard

½ tsp SMAK DAB Hot Honey Jalapeno Mustard 

1 clove garlic

2 tbsp apple cider vinegar

4½ tbsp mild tasting olive oil or canola oil  

2 tbsp melted honey 

Sea salt and freshly ground black pepper

Combine all vinaigrette ingredients together in a blender and blend until smooth and emulsified. Season with salt and pepper. 


Preheat the oven to 350º F. On a baking sheet lined with parchment paper, lay the slices of prosciutto in a single layer. Bake until firm and golden, about 15-20 minutes. (The prosciutto might not crisp completely in the oven, but will as it cools) 

Turn oven up to 425º F. In an oven proof frying pan, add in olive oil, garlic, mushrooms, and a pinch of salt and pepper. Toss well to combine and put in the oven to roast for 5-7 minutes. Remove from the oven, toss, and roast another 5 minutes. The mushrooms should be golden and caramelized around the edges, not mushy. Allow to cool slightly.  

In a large bowl, add in spinach, roughly torn prosciutto crisps, blue cheese, red onion, mushrooms, and chopped hard-boiled egg (or a soft-boiled egg, presented on an individual serving). Lightly toss with dressing and serve. 

Salad

8 cups baby spinach, long stems removed 

5 slices of prosciutto 

3 cups mixed mushrooms; shiitakes, button, cremini, etc.

1 clove garlic, finely grated

2 tbsp olive oil

¼ cup blue cheese, crumbled (optional) 

¼ red onion, very thinly sliced  

3 hard-boiled or soft-boiled eggs 

Sea salt and freshly ground black pepper