Spinach salad with crisped prosciutto

Delight in the perfect blend of crispy prosciutto and fresh spinach in this tantalizing salad. A symphony of flavors awaits in every bite.

Ingredients:

• 4 heaping handfuls baby spinach
• 6 thin slices of prosciutto
• 1 good sized piece of rosemary focaccia (or any crusty bread)
• 1 shallot
• 3 tablespoons balsamic vinegar (or to taste)
• 4 tablespoons good olive oil
• salt and fresh ground pepper to taste

Instructions:

1. Heat a large skillet over medium high heat. Once the skillet is hot, place the prosciutto slices flat in the pan, working in batches if needed. Cook until the prosciutto becomes crispy and releases its fat. Once crispy yet still flexible, take it out of the pan and set aside to cool and firm up.
2. Split the focaccia in half horizontally to uncover the soft inside. Arrange it in the skillet, moving it around to absorb the flavorful fat left behind by the prosciutto. Allow the bread to toast in the skillet, flipping it occasionally for even toasting.
3. In a spacious salad bowl, combine the spinach. Thinly slice the shallot and scatter it over the spinach. Break apart the crispy prosciutto and cut the toasted focaccia into cubes to add to the bowl. Drizzle the salad with balsamic vinegar and olive oil. Season with a pinch of high-quality salt and freshly ground black pepper.

Summary:

• Calories: 795 kcal
• Fat: 62 g
• Protein: 19 g
• Carbs: 39 g
• Potassium: 585 mg
• Magnesium: 46 mg