Spinach-Blackberry Salad With Manchego And Prosciutto

• 2 ounces thinly sliced prosciutto
• 1 tablespoon balsamic vinegar
• 5 teaspoons extra-virgin olive oil
• 1 teaspoon coarse-grain mustard
• Salt and freshly ground pepper
• 6 ounces (2 qt.) baby spinach leaves
• 2 cups fresh blackberries (see notes)
• 2 ounces Manchego cheese

1. Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.
2. In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.
3. Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.
4. Note: Nutritional analysis is per serving.

balsamic vinegar, extravirgin olive oil, coarsegrain mustard, salt, baby spinach leaves, fresh blackberries, manchego cheese

Taken from www.myrecipes.com/recipe/spinach-blackberry-salad-with-manchego-prosciutto (may not work)