Dates, Prosciutto and Pecorino - America's Table
A staple on an autumn cheese plate whose nutty flavor and sweetness cut the saltiness of the prosciutto, this quick salad is substantial and satisfying.
Ingredients
- ½ pound of prosciutto, thinly sliced
- 15 dates, pitted and sliced
- 3 cups fresh spinach, washed and thoroughly dried
- ½ cup walnuts, halved
- ¼ cup pecorino, shaved
- 1 ½ tablespoons balsamic vinegar
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