- 4
Ingredients
- Salad:
- 3 oz thinly sliced prosciutto (about 5 slices) or ham 90 g
- 2 tbsp extra-virgin olive oil 25 mL
- 2 tbsp all-purpose flour 25 mL
- 1/4 tsp each salt and pepper 1 mL
- 1 egg 1
- 1/3 cup dry bread crumbs 75 mL
- 1 pkg (200 g) feta cheese 1
- 1 pkg (6 oz/170 g) baby spinach 1
- Vinaigrette:
- 1/3 cup extra-virgin olive oil 75 mL
- 2 tbsp red wine vinegar 25 mL
- 1 tbsp Dijon mustard 15 mL
- 1/4 tsp each salt and pepper 1 mL
Preparation
Step 1
Cut prosciutto into 1/4-inch (5 mm) thick strips. In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry prosciutto until crisp, about 7 minutes. Set aside on paper towels to drain.
In shallow bowl, mix flour, salt and pepper. In another shallow bowl, whisk egg. Place bread crumbs in third shallow bowl.
Pat feta dry. Thinly slice lengthwise into 1/4-inch (5 mm) thick slices; press into flour mixture, turning to coat all over. Dip into egg, then into bread crumbs, turning to coat. In nonstick skillet, heat remaining oil over medium-high heat; fry feta, turning once, until golden brown, about 4 minutes.
Vinaigrette:
Meanwhile, in large bowl, whisk oil, vinegar, mustard, salt and pepper; add spinach and toss to coat.
Divide among plates. Top each with 2 feta slices; sprinkle with prosciutto.