Spinach Proscuitto Salad


  • 2 bunches spinach, washed and stemmed
  • 3 ounces gorgonzola cheese, imported from Italy, if available
  • 6 slices prosciutto, imported from Italy, if available
  • 1 small head radicchio, broken into rough pieces
  • 1 red onion, sliced, soaked briefly in red wine vinegar
  • Vinaigrette:
  • 2 tablespoons champagne wine vinegar
  • 2 tablespoons red wine vinegar
  • salt and pepper, to taste
  • 1/3 cup extra virgin olive oil, or as needed for personal taste
  • 6 cloves garlic, roasted
  • pepper, freshly ground


  • Mix the viniagrette in the bowl. Pour out all but about 3-4 tablespoons. Add the rest of the ingredients into the bowl and mix with two large spoons. Place heaping amounts on the plate and drizzle extra vinaigrette around the salad. Sprinkle with freshly ground pepper.


  • Source:
  • "Apple Charlotte Cooking Co."
  • SERVINGS: 12
  • SOURCE: Char Zyskowski