Insalata di Funghi, Spinaci e Prosciutto

• 300 g Caesar’s mushrooms
• 250 g baby spinach leaves
• 55 g

Clean the mushrooms thoroughly, then cut them into 5mm slices. Wash the spinach well and pat dry.

Make a vinaigrette by mixing together the olive oil, mustard, vinegar and some salt and pepper.

Toss the spinach in the vinaigrette first, then divide between four plates. Garnish with the mushroom slices and strips of Parma ham. Serve accompanied by some good toasted bread.