Salad for Supper

Spinach Salad with Prosciutto, Herbed Goat Cheese, Cashews and Plums

That’s pretty much Yasmeen’s whole recipe for this salad. The only thing to add is that we roasted the prosciutto under the broiler for a few minutes (would’ve used the BBQ if we had one) and made a simple dressing of grape seed oil, olive oil, goat cheese, salt ‘n peppa. This is one of those episodes where “less is more” because it took all of 10 minutes to make this and it was really tasty.

We indulged for dessert with the H, E and R sections of a Special Dark Hershey bar.

To drink: ummm… red wine. I forget what. Something Sangiovese. It was fine.


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