Our spring garden is in full bloom! Nothing makes me happier then going out there and picking lots of fresh greens for a salad, and checking on the progress of my tomatoes, beets, carrots and radishes. We even have a cute little strawberry plant! Well, I didn't use our plan ton this one, since organic strawberries have been on sale at the store. I love how simple this salad is to prepare, and it's easily scalable for 1-4 people. This recipe below is for a generous lunch salad for one, or side dinner salad for two. You could easily make this vegetarian by removing the prosciutto!
Spring Salad with strawberries and garden greens
1 portobello mushroom cap
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 small sprig fresh rosemary
1 clove of garlic, finely chopped
1 thin slice prosciutto
3 ounces spring greens (I used a mix of spinach, swiss chard, lettuce and arugula)
4 strawberries, quartered
1 ounce goat cheese, crumbled
handful of marcona almonds (or nut of your choice)
Freshly cracked black pepper
Clean the mushroom cap then slice. Drizzle 1 tablespoon oil and balsamic vinegar over theh slices and sprinkle rosemary leaves and chopped garlic. Gently toss. Let marinade 30 minutes - 3 hours, tossing occasionally, until mushroom slices are softened.
Heat a small saute pan and warm remaining 1 tablespoon oil over low heat. Slice shallot then saute, stirring often, until lightly caramelized (about 5 minutes). Remove shallots and set side. Add prosciutto to the pan and crisp over medium heat, about 1 minute then flip and cook another 1 minute. remove and chop into bite-sized pieces.
In a large bowl, combine marinated mushrooms (including marinade), shallots, prosciutto, greens and strawberries - toss to combine. Add goat cheese and almonds, then toss again gently. Season with some cracked black pepper. Enjoy!