A fresh summer salad with prosciutto and Asiago.
1/4 cup extra-virgin olive oil
2 tbsp white balsamic vinegar
2 tbsp chopped fresh basil
1 clove garlic, minced
1 tsp Dijon mustard
Salt and pepper
4 slices prosciutto
7 cups torn spinach leaves
2 cups sliced strawberries
1/3 cup thinly sliced red onion
1/2 cup shaved Asiago cheese
1/3 cup toasted walnut halves, coarsely chopped
Step 1: In small bowl, whisk together oil, vinegar, basil, garlic, mustard and 1/4 tsp each salt and pepper.
Step 2: Place prosciutto on greased grill over medium-high heat; close lid and grill for 1-2 minutes per side or until grill marked prosciutto begins to crisp. Set aside to cool to room temperature. Break into pieces.
Step 3: In salad bowl, combine spinach, strawberries and onion; toss with dressing. Season with salt and pepper. Sprinkle with prosciutto, Asiago cheese and walnuts.
Variation: Substitute strawberries with 1-1/2 cups fresh raspberries and replace walnuts with toasted pine nuts.