Ingredients:
12 ounces fresh spinach
1/4 cup olive oil
3 tablespoons minced shallots
1 1/2 tablespoons minced garlic
1/2 cup julienned red onions
2 ounces prosciutto, diced small
2 tablespoons honey
1 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
6 sliced fresh figs
kosher salt
freshly ground white pepper
Directions:
Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
Cook, stirring, 45 seconds.
Add the red onion and cook, stirring, one minute longer.
Add the proscuitto and toss just until hot.
Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
Distribute the spinache leaves among the serving places.
Spoon some of the warm ham and fig vinaigrette over each serving.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.