Spinach Salad with Crisp Prosciutto and Goat’s Cheese Dressing


Preparation info

  • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 8 thin slices of prosciutto, about 120g (4½ oz) in total
  • 300 g (11 oz) young spinach leaves
  • 75 g (3 oz) button mushrooms, thinly sliced
  • 2 free-range eggs, hardboiled and roughly chopped

For the dressing

  • 75 g (3 oz) mild goat’s cheese
  • 1 tablespoon sherry vinegar
  • 3 tablespoons single cream
  • 100 ml ( fl oz) olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper


Since the early days of nouvelle cuisine, when the Troisgros brothers created the spinach salad, many chefs have come up with variations on the theme. Why should I be different? Here’s mine! The spinach is tossed in a creamy goat’s cheese dressing and topped with crisp prosciutto.

For the dressing, blitz together the goat’s cheese, vinegar, cream, olive oil, mustard and thyme in a blender or food processor until light and creamy. Season to taste with salt and plenty of black pepper.

Place the prosciutto slices under a hot grill until crisp on one side, then turn them over and grill until crisp on the other side. Drain on kitchen paper.

Put the spinach, mushrooms and chopped hardboiled eggs in a bowl and gently toss with the dressing. Top with the grilled prosciutto.