Plums provide a juicy sweetness, almonds give a salty crunch, and blue cheese adds a pungent creaminess. Prosciutto and bacon take the salad to a whole new porky level, making it hearty enough to enjoy alone. To check out the recipe,
3 strips thickly sliced lean bacon, cut into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
1 teaspoon chopped thyme
2 small plums, sliced into thin wedges, or 4 fresh purple figs, quartered
One 5-ounce bag of baby spinach
Salt and freshly ground pepper
1/4 cup marcona or other salted roasted almonds, coarsely chopped
2 ounces crumbled blue cheese, such as Cabrales
1/4 pound thinly sliced serrano ham or prosciutto (8 slices)
- In a large skillet, cook the bacon in the olive oil over moderately high heat until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, vinegar, mustard and thyme.
- Scrape the dressing into a large bowl. Add the plums and spinach, season with salt and pepper and toss.
- Add the nuts and crumbled blue cheese and toss again. Transfer the salad to plates, top with the sliced ham and serve.
- Main Dishes, Salads