This is a play on the traditional spinach salad; it can be served as a starter or offered alongside roast chicken, pork or duck. The addition of pineapple lends sweetness and body. Baby arugula leaves would work well instead of spinach. Recipe from Stephanie Witt Sedgwick.
5 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots (about 3 medium shallots; may substitute finely chopped sweet onion)
1/4 cup white wine vinegar
1 teaspoon sugar
Freshly ground black pepper
5 to 6 ounces baby spinach (4 to 5 cups)
1 cup 1/2 -inch diced pineapple
2 ounces thinly sliced prosciutto, cut into strips 1/4 to 1/2 inch wide and about 2 inches long
Heat 1 tablespoon of the oil in a small saute pan or skillet over medium heat. Add the chopped shallots and reduce the heat to medium-low. Add salt to taste and cook gently for 4 to 5 minutes, until the shallots have softened. Remove the pan from the heat and add the vinegar, then return the pan to the heat and add the sugar, then the black pepper to taste. Whisk in the remaining 4 tablespoons oil. Taste and adjust the seasoning as needed. Remove the pan from the heat and cover to keep warm. Set aside.
Divide the spinach among individual plates. Divide the pineapple and prosciutto pieces evenly among the plates, placing them on top of the spinach. Spoon the warm dressing over each salad and serve immediately.
Per serving: 155 calories; 13 g fat (2 g saturated fat; 75 percent calories from fat); 8 g carbohydrates; 7 mg cholesterol; 326 mg sodium; 3 g protein; 1 g fiber.