Sautéed spinach is combined with super soft slices of Bayonne ham for an irresistible pairing. The likes of juicy strawberries and spinach leaves are also piled in, before it's all drizzled in a delightful raspberry vinegar and cream dressing. Delicious!
- For the dressing:
- 2 tablespoons light olive oil
- 1 tablespoon raspberry vinegar
- 1 teaspoon single cream
- 1 teaspoon runny honey
- ½ teaspoon freshly ground course black pepper
- For the salad:
- 1 x 225g bag of baby spinach leaves, washed
- 2 large slices of Bayonne ham, torn into small pieces
- 12 Viva strawberries, hulled and sliced
Method1 Make the dressing by putting all of the ingredients into a small bowl or jug, whisk them all together, adjust the seasoning if necessary and set aside.
2 In a large wok, place half of the spinach leaves into the pan and with a tablespoon of water, sauté over a high heat until just wilted.
3 Arrange the wilted spinach on a serving plate, or two individual plates and add the uncooked spinach leaves.
4 Place the pieces of Bayonne ham in and around the spinach leaves along with the sliced Viva strawberries and drizzle over the dressing just before serving.
Prep Time10 minutes
Cook Time5 minutes
Nutrition InformationServes 2
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Copyright: Martin Poole for Constable Books