Baby spinach and roasted tomato, proscuitto salad with fresh bocconcini

Ingredients

12 slices proscuitto
6 roma tomatoes, halved
Extra virgin olive oil
salt/fresh cracked pepper
200 gr. Baby spinach leaves
200 gr. Asparagus, blanched
½ cup parmesan cheese shavings
½ yellow pepper, julienne

Vinaigrette

2 tbsp. Extra virgin olive oil
Salt/fresh cracked pepper
2 tbsp. Lemon juice
2 tbsp. Fresh basil, chopped

Method

• Preheat oven to 375°
• Place proscuitto and tomatoes, cut side up, on a baking dish, and drizzle with olive oil and seasoning
• Bake for 20-25 minutes or until proscuitto is crisp and tomatoes are soft
• Arrange spinach , asparagus and peppers on serving plates
• Top with tomatoes, proscuitto and parmesan
• In a bowl wisk ingredients together for vinaigrette Drizzle over top of salad
  
  Recipes created by Executive Chef Frank Abbinante