Wilted Spinach Salad With Balsamic-Honey Vinaigrette

Ingredients

• 1 lb baby spinach leaves
• 1/4 cup olive oil
• 1/4 lb prosciutto, cut in strips
• 1 garlic clove, minced
• 1 portabella mushroom cap, sliced
• 1/2 red onion, cut in rings
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 ounces gorgonzola
• salt
• pepper

Directions

1. 1

   Trim, wash and dry the spinach thoroughly and place in a salad bowl.

2. 2

   Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. Saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.

3. 3

   Scrape the mixture on top of the spinach, return the pan to the stove.

4. 4

   Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.

5. 5

   Pour the vinaigrette over the salad and top off with Gorgonzola. Season with salt and pepper, toss and serve.