Spinach Salad With Pineapple, Prosciutto and Shallot Dressing

Ingredients

• 5 tablespoons extra virgin olive oil
• 1/2 cup shallot, finely chopped, about 3 medium shallots
• salt, to taste
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• black pepper, to taste
• 5-6 ounces baby spinach, 4-5 cups
• 1 cup pineapple, diced, 1/2 inch
• 2 ounces prosciutto, thinly sliced, cut into strips 1/2 - 1/4 inch wide and 2 inches long

Directions

1. 1

   Heat 1 tablespoons oil in a nonreactive small saute pan or skillet over medium heat.

2. 2

   Add the shallots and reduce the heat to medium-low.

3. 3

   Add salt and cook 4-5 minutes, until the shallots soften.

4. 4

   Remove the pan from the heat and add the vinegar, then return to the heat and add the sugar and then the pepper.

5. 5

   Whisk in the rest of the oil; taste and adjust seasoning as needed; remove the pan from the heat and keep warm; set aside.

6. 6

   Divide the spinach among the plates.

7. 7

   Divide the pineapple and prosciutto strips evenly among the plates, placing them on top of the spinach.

8. 8

   Spoon the warm dressing over each salad and serve immediately.