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Warm Spinach Salad with Prosciutto di Parma® Crisps



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6 thin slices Prosciutto di Parma®, halved crosswise (about 3 oz.), divided
6 (about 1 1/4 lb.) plum tomatoes, halved
olive oil, as needed
1 tbsp. minced shallots
1 tbsp. balsamic vinegar
1/2 tsp. salt
1/8 tsp. ground black pepper
8 oz. baby spinach or arugula, torn in bite-sized pieces
4 thin slices (about 1 1/2 oz.) fresh goat cheese
1/4 cup toasted pine nuts


  1. 1
    Preheat oven to 350ºF. On a baking sheet, arrange 8 pieces of the Prosciutto di Parma®; brush lightly with olive oil. On a second baking sheet, place tomatoes, cut side up; brush lightly with olive oil.
  2. 2
    Bake until Prosciutto di Parma® is crisp and tomatoes soften slightly, about 15 minutes.
  3. 3
    For the dressing: In a small skillet, over low heat, heat 2 tbsp. olive oil. Add shallots; cook until barely tender, about 3 minutes; remove to a large bowl. Whisk in balsamic vinegar, salt and pepper. Add spinach; toss until well combined.
  4. 4
    Divide greens among four salad plates; top each with 3 tomato halves, 2 pieces crisp and 1 piece uncooked Prosciutto di Parma®, and 1 slice goat cheese. Sprinkle with pine nuts; serve immediately.


Chef Dean Zanilla, 312 Chicago, Chicago

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preparation methods
cuisines European, Italian
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