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