Spinach Salad with Crisp Prosciutto and Goat’s Cheese Dressing

Preparation info
    • Difficulty


Appears in

By Paul Gayler

Published 1999

  • About


  • 8 thin slices of prosciutto, about 120g (4½ oz) in total
  • 300 g (11 oz) young spi


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