Ingredients:
1 very ripe peaches
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon salt
1/3 cup vegetable oil
12 cups baby spinach or 12 cups mesclun
6 slices prosciutto
3 ripe peaches
3 green onions
3 tablespoons toasted pine nuts (optional)
Directions:
FOR DRESSING:.
Peel peach and coarsely chop.
Place in a blender or food processor.
Add vinegar and salt.
Whirl until pureed, then add oil and whirl. Dressing will be quite thick.
It will keep, well covered and refrigerated, up to 3 days.
FOR SALAD:.
Just before serving, place spinach in a very large bowl.
Slice prosciutto into thin strips.
Peel peaches (only if you wish).
Slice in half, then thinly slice into wedges.
Thinly slice onions.
Add all to spinach.
Drizzle with dressing.
Toss to evenly mix and sprinkle with nuts.
Servings: 6
Time preparation: 10 min.
Time total: 10 min.