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.
© 1999 Paul Gayler. All rights reserved.