Roasted Tomato And Spinach Salad

1. 1

   Blanch trimmed asparagus spears for approximately 1-2 minutes and refresh immediately in ice water. Set aside.

2. 2

   Cut plum tomatoes in half lengthwise, season with salt and pepper and grill cut side down on hot grill for 2 minutes, turning a quarterturn after 1 minute to make nice crossmarks. Remove and set aside.

3. 3

   In a hot saute pan heat olive oil and quickly fry prosciutto on both sides until just crispy. Remove from heat.

4. 4

   Wisk together grapeseed oil and white balsalmic vinegar, and toss vinegarette with spinach.

5. 5

   Presentation- On each plate place 3 halves of grilled tomato, in a triangular position. Lay two spears of grilled asparagus over tomatoes in a X, this has created a base for the salad. Place a high pile of dressed spinach in the middle of the tomato formation, giving it height. Place a slice of crisp prosciutto carefully standing in front of spinach. Garnish with a few shavings of romano cheese on top of salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.