Ingredients
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12 ounces fresh spinach
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1/4 cup olive oil
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3 tablespoons minced shallots
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1 1/2 tablespoons minced garlic
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1/2 cup julienned red onion
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2 ounces prosciutto, diced small
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2 tablespoons honey
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1 cup chicken stock
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1/4 cup balsamic vinegar
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1/4 cup extra virgin olive oil
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6 sliced fresh figs
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kosher salt
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freshly ground white pepper
Instructions
- 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.