• 8 paper thin slices of prosciutto (I chose to candy them – see recipe below)
• 8 oz. baby spinach leaves (you will need 2 bags to feed 2-4 people)
• 1 Granny Smith apple, cut into small slices and cut again into matchsticks
• 1 cup Maple Vinaigrette, maybe less so add slowly (see below)
• radishes, sliced thin
• 4 oz. cheddar (crumbly cheddar such as Coastal Farms – see Note 1)
• pecans, toasted and (chopped)

Line plates with the ham. I chose to candy the prosciutto (see below) and toast the pecans (see below). In a mixing bowl, combine the spinach and apple with the Maple Vinaigrette and place atop the ham. I was a little heavy handed with the vinaigrette but it was still delicious – so add gradually, toss and add more if needed. Top with the radishes, cheddar, toasted pecans and the candied prosciutto which is optional.

Maple Vinaigrette:

• 2 cups mayonnaise (I used Hellmanns)
• 1/4 cup balsamic vinegar
• 1/4 cup Vermont maple syrup (I used Michigan maple syrup)
• 1/4 cup Dijon mustard
• 1/4 cup water
• salt and pepper to taste – (optional)

Whisk together all of the ingredients. Store in the refrigerator for up to two weeks.

Comment: I just love, love this vinaigrette – I was dipping my spoon into it! Very creamy and perfectly balanced – well done Chef Jason! Normally, I would not have considered a mayo based vinaigrette but combined with the maple syrup, balsamic vinegar and Dijon it was a big hit!!!

Candied Prosciutto (I added):

• 1/4 lb. prosciutto, thinly sliced
• olive oil to brush on the prosciutto
• 1 tbsp. sugar
• small pinch of cayenne pepper
• 1/16 tsp. ground allspice
• 1/8 tsp. kosher salt (optional as the prosciutto is very salty)

Trim the prosciutto of excess fat if desired (I always do). Place on a parchment lined baking sheet and brush lightly with olive oil. Combine the rest of the ingredients and sprinkle on top of the prosciutto.

Bake for 10-15 minutes turning the pan once. Be careful as the prosciutto can burn – you just want it nicely caramelized. Remove and blot excess oil off the prosciutto. Cool and tear into small pieces.

Toasted Pecans:

I like to toast my nuts in a non-stick skillet on low heat just until you can smell the wonderful aroma of the toasted nuts.

Note 1: Coastal English Farmhouse Cheddar is made from cow’s milk and is produced at the Ford Farm in the Dorset area of England. This yellow cheese is aged for 15 months giving it its distinct crunch (crumbly) which is a result of the calcium lactate crystals formation which occurs naturally. Sweet, nutty and delicious on top of this spinach salad.

Recipe by cookingwithauntjuju.com