Proscuitto and Melon Spinach Salad

Proscuitto and Melon Spinach Salad

Proscuitto and Melon Spinach Salad
It was love at first site and first bite with this colorful and vibrant spinach salad that I first had at Pie for the People in Joshua Tree, CA. The sweet cantaloupe chunks and salty Italian dry-cured ham are nestled next to Guinness caramelized onions and raw red onions and served in a sweet vinaigrette.This summer salad inspires you to slow down, pull up a chair to a table under a shady tree, pop open a crisp bottle of white wine and invite a handful of your favorite people to toast the blessing of your abundant life. Yes, truly..it does!
    Servings
    4people, as entree salad; 6 as side salad
    Cook Time
    40-45minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people, as entree salad; 6 as side salad
    Cook Time
    40-45minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3large sweet onions, cut in half and thinly sliced
    • 1tablespoon butter
    • 1 tablespoon olive or coconut oil
    • 2tablespoons coconut date sugar (or brown sugar)
    • 1tablespoon apple cider vinegar
    • 1teaspoon Worcestershire sauce
    • 1/4teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • 3/4cup Guinness beer (or dark ale)
    • 5ounce bag baby spinach
    • 1/2 ripe cantaloupe, cut into 1 1/2 inch cubes
    • 5-6ounces proscuitto, sliced and rolled into small rolls
    • 1/2large red onion, cut into thin slices
    Poppyseed Dressing
    • 1/3cup grape seed or canola oil
    • 2tablespoons agave syrup or honey
    • 2tablespoons apple cider vinegar
    • 1/2 shallot, peeled
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1teaspoon dry mustard
    • 1tablespoon poppy seeds
    Instructions
    1. To Caramelize the onions: Place the butter and oil in a medium to large flat skillet over medium heat. Add in the onions and stir to cook for about 8-10 minutes. Onions will become translucent. Add in the date or brown sugar and the following 4 ingredients (through black pepper). Continue to cook for about 3 minutes, making sure to stir frequently to prevent burning the sugar. Add in the beer and reduce heat to medium low. Continue to cook for another 25-30 minutes, stirring occasionally, or until onions are deep brown and liquid has been absorbed. Taste and adjust for salt, pepper. Set aside to cool slightly.
    2. While the onions caramelize, prepare the poppyseed dressing: Combine the grape seed oil and the following 6 ingredients (through dry mustard) in a small blender (I use my magic bullet) until well blended and shallots are fully incorporated in. Add in the poppy seeds and shake to fully combine the poppy seeds into the dressing (do NOT blend them in as you want them to stay whole in the dressing).
    3. To assemble salad: Place the spinach in a large salad bowl. Toss the spinach leaves with 3 tablespoons of the poppyseed dressing (reserve remaining dressing to be served tableside with the salad for those that want more). Place the melon chunks on top of the spinach to one side of the bowl. Place the red onion slices next to melon chunks, the proscuitto rolls next to the melon, and the caramelized onions next to the proscuitto.
    4. To serve: Place equal portions of spinach on salad plates and divy up the melon, proscuitto, raw onions, and caramelized onions evenly on top of each salad plate. Serve remaining dressing on side for those that want additional dressing.
    Recipe Notes

    When I tested this at home, I included a loaf of sprouted wheat bread and a dish of butter for a satiating entree salad. ย You could also add serve on the side (with or without the bread) chunks of really good cheese as an additional nibble.

    You could make the caramelized onions ahead of time and store in airtight container in fridge. ย Not only does it make for easy assembly (30-35 minutes of the preparation time is in caramelizing the onions) you could also double batch the onions as they are a killer condiment to your summer grilled burgers.

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