Ingredients

Vinaigrette

  • ¼ cup extra virgin olive oil
  • ¼ cup Stoney Creek Organic Flaxseed Oil
  • ½ 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.

Salad

  • 2 handfuls of baby spinach
  • A few chopped basil leaves (or other fresh herbs)
  • 6 chopped baby tomatoes (sliced in quarters)
  • ½ salad onion (finely sliced)
  • 2 slices of crispy, lightly grilled prosciutto
  • Parmesan shavings and cracked pepper to taste

Method

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

Description