Roasted Tomato And Spinach Salad

• 4c baby spinach
• 8 asparagus spears(2per serving)
• 6 plum tomatoes
• 30ml Olive Oil
• 4 slices proscuitto
• 1/8c rice wine vinegar
• 1/4c grapeseed oil
• shaved romano for garnish

1. Blanch trimmed asparagus spears for approximately 1-2 minutes and refresh immediately in ice water. Set aside.
2. Cut plum tomatoes in half lengthwise, season with salt and pepper and grill cut side down on hot grill for 2 minutes, turning a quarterturn after 1 minute to make nice crossmarks. Remove and set aside.
3. In a hot saute pan heat olive oil and quickly fry prosciutto on both sides until just crispy. Remove from heat.
4. Wisk together grapeseed oil and white balsalmic vinegar, and toss vinegarette with spinach.
5. Presentation- On each plate place 3 halves of grilled tomato, in a triangular position. Lay two spears of grilled asparagus over tomatoes in a X, this has created a base for the salad. Place a high pile of dressed spinach in the middle of the tomato formation, giving it height. Place a slice of crisp prosciutto carefully standing in front of spinach. Garnish with a few shavings of romano cheese on top of salad.

baby spinach, tomatoes, rice wine vinegar, grapeseed oil

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-and-spinach-salad-1206290 (may not work)