My friends at the Viking Cooking School in Greenwood, Mississippi shared this spinach salad recipe with me. Located in various cities around the country, these facilities offer courses in a variety of cuisines that are appropriate for any level of cooking ability.
- Category: Salad
- 1/4 cup granulated sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon celery seed
- 1/8 teaspoon salt, or to taste
- 3 tablespoons honey
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lime juice (about 1/2 medium lime)
- 1/2 cup canola or grapeseed oil
- 4 cups loosely packed baby spinach leaves
- 1 medium pink grapefruit
- 1 medium ripe avocado
- 4 prosciutto about 4 slices, very thinly sliced
- Start with the dressing. Whisk together all of the dressing ingredients, except the oil, in a medium mixing bowl; slowly drizzle in the oil, whisking constantly and vigorously to emulsify.
- Set the dressing aside and start on the salad.
- Wash and dry the spinach and place it in a large mixing bowl.
- Using a sharp knife cut the skin and pith from the grapefruit, revealing the inner fruit. Working over a small bowl to catch the juice, make v-shaped cuts between the membranes to release the fruit segments; reserve the segments and juice until needed.
- Slice the avocado in half lengthwise around the pit. Remove the pit, then cut each half lengthwise into 2 pieces. Peel the skins off each avocado quarter, then slice each quarter lengthwise into thirds; brush with some of the reserved grapefruit juice. Set aside until needed.
- Toss the spinach with 3 tablespoonfuls of the dressing. Divide the spinach evenly between four chilled salad plates.
- Attractively arrange 3 avocado slices and 3 grapefruit segments, overlapping like flower petals, on top of the spinach.
- Roll the prosciutto slices into roses, using 1 ounce of prosciutto per salad; set a prosciutto rose in the center of the avocado and grapefruit slices.
- Drizzle with a bit of the remaining dressing, and serve immediately.