SPINACH SALAD WITH PROSCIUTTO AND PERSIMMON

Spinach Salad with Prosciutto and Persimmon image

This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.

Provided by Melissa Clark

Categories easy, weekday, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons extra-virgin olive oil, more to taste
2 garlic cloves, crushed and peeled
2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
2/3 cup coarsely grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper, more to taste
2 teaspoons sherry vinegar, more to taste
2 quarts fresh spinach
3 ounces thinly sliced prosciutto, torn into strips
1 firm fuyu persimmon, trimmed, quartered and thinly sliced

Steps:

Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.
In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 986 milligrams, Sugar 1 gram, TransFat 0 grams