Now typically I am not a fan of “warm” and “salad” in the same title, but bear with me.
The toppings are warm, not the spinach. And the toppings are YUM.
First, you cook up some garlic, shallots, and mushrooms in a skillet. Until they’re nice and caramelized.
I mean really, I could just that mixture all on its own.
Meanwhile, you bake the prosciutto (or pancetta) in the oven until it crisps up.
Crunchy prosciutto is amazing- feel free to snack.
Oh and husband’s love it. At least mine did. Keep some in the fridge for the next time you need a favor. Serious.
Add the spinach to the mushroom skillet and let it wilt just a little. That way you get the crunchy fresh spinach and the cooked spinach.
Top the spinach with all your yummies*, plus some crumbled blue cheese.
*bad word choice?
It’s amazing… on its own, as a side dish. Maybe add some grilled chicken in the summer? Bring it to a BBQ? The possibilities are endless.