Time: 20 mins
Ingredients (Salad & Dressing)
1 bag of leaf spinach, washed and broken into large pieces
7-8 slices bacon, cut into small pieces
7-8 slices prosciutto cut into small pieces
1 tsp olive oil
1 tsp lemon juice
1 tsp balsamic vinegar
salt and fresh ground pepper
1/2 cup heavy cream
1/4 cup freshly grated Romano cheese
In a small skillet fry the prosciutto and bacon in 1 tsp olive oil until very crisp. Remove the bacon and prosciutto from the fat with a slotted spoon and lay them on paper towels to absorb excess. In a medium deep bowl, pour in the leftover fat from frying, add lemon juice, vinegar, salt, pepper and heavy cream. With a wire whisk, mix well until well blended and smooth, then pour into a small saucepan and warm on low. Set aside and grate the cheese into a small bowl.
Home Made Croutons
4 slices day-old bread or 1/2 a french baguette, cut into 1" squares.
1/4 cup olive oil for drizzling - or better still spraying if you have a spray bottle
Turn oven on to "broil". Line a large cookie sheet with parchment paper and place bread pieces evenly on top. Drizzle or spray with oil, then lightly salt. Broil for a couple of minutes (watching carefully!) until golden, then remove from oven and flip them over with a spatula and return to oven. Repeat the process until evenly brown all over. Remove from oven.
In a large salad bowl, add the spinach and bacon/prosciutto. Drizzle with warm sauce and add croutons. Mix with salad spoons until well coated. Sprinkle Romano cheese on top and serve!