Baby Spinach & Prosciutto Salad



  • 1/4 cup extra virgin olive oil
  • 1/4 cup Stoney Creek Organic Flaxseed Oil
  • 1/2 cup white wine vinegar
  • 2 tablespoons wholegrain or tarragon mustard
  • Cracked black pepper and sea salt

Place ingredients in a bowl and whisk to combine. Store in refrigerator in closed container for up to three weeks. Makes one cup.


  • 2 handfuls of baby spinach
  • A few chopped basil leaves (or other fresh herbs)
  • 6 chopped baby tomatoes (sliced in quarters)
  • 1/2 salad onion (finely sliced)
  • 2 slices of crispy, lightly grilled prosciutto
  • Parmesan shavings and cracked pepper to taste


  1. Rinse and dry salad leaves and place in a bowl.
  2. Toss in tomatoes and onion.
  3. Dress with vinaigrette to taste.
  4. Serve on a plate with prosciutto, parmesan and pepper on top.
  5. Serves one as a lunch or two as a side salad.