Baby Spinach Salad with Apple, Cashews and Duck Prosciutto

A wonderful salad that balances sweet, salty, sour and savory - perfect for a light summer lunch. 

Ingredients (Serves 2)

  • 2-3 cups baby spinach
  • 1 crunchy apple, preferably a Honeycrisp or Fuji, thinly sliced
  • 1/4 cup raw cashews
  • 10-12 very thin slices of duck prosciutto
  • 1 small shallot, minced
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure maple syrup
  • sea salt and fresh ground black pepper- to taste


  1. Toss the salad ingredients in a medium bowl
  2. In a smaller bowl, mix the dressing ingredients (minced shallot, olive oil, rice vinegar and maple syrup) and pour over the salad. Mix well
  3. Sprinkle with sea salt and freshly ground black pepper before serving, if desired

Christopher Brewer
Christopher Brewer


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