Spinach Salad with Goat Cheese, Pickled Grapes, and Crispy Prosciutto
A true flavor explosion, this spinach salad with pickled grapes, prosciutto, and chevre is the antithesis of a boring lunch.
Servings Prep Time
3to 4 servings 10minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
3to 4 servings 10minutes
Cook Time Passive Time
10minutes 1hour
For the Pickled Grapes:
  • 1cup white vinegar
  • 1/4cup sugar
  • 1teaspoon Whole cloves
  • 1/2teaspoon black peppercorns
  • 1/4teaspoon kosher salt
  • 1 cinnamon stick
  • 3cups red grapes
For the Salad:
  • 6cups fresh spinach
  • 1 applesliced thin
  • 1cup pickled grapes
  • 2ounces goat cheese
  • 3slices prosciutto
For the Dressing:
  • 3tablespoons balsamic vinegar
  • 3teaspoons honey
  • 3teaspoons Spicy brown mustard
  • Salt and freshly ground black pepper to taste
  • 6tablespoons olive oil
  1. First, make the pickled grapes. Combine the vinegar, sugar, cloves, peppercorns, salt, and cinnamon in a small saucepan. Bring to a boil, stirring occasionally. Set aside to cool briefly, then place in an airtight container with the pickling liquid and refrigerate for 1 hour.
  2. Combine the spinach, sliced apples, drained pickled grapes, goat cheese, and crispy prosciutto in a bowl.
  3. In a small bowl, combine all the ingredients for the dressing except the oil and whisk to combine. Pour the oil into the mixture in a thin stream while whisking vigorously to emulsify. Season with salt and pepper to taste.
  4. Just before serving, pour the dressing on top of the salad, toss to coat, and garnish with goat cheese and crispy prosciutto.
Recipe Notes

Recipe by Leslie Morrison. Recipe for pickled grapes adapted from Cooking Light.