It’s spinach season. And, can I share a secret with you? The only way i like to eat spinach is raw. No cooked or creamed spinach for me. That is, unless, it’s tossed in a pasta sauce, or thrown in a soup. But I digress.

The beauty of spinach is the ability to diversify your spring and summer salads. You don’t always have to use lettuce.

Ingredients:

1 cups spinach, washed and dried

1 Tbsp avocado oil

3 slices of prosciutto

8 oz burrata cheese

1/2 cup peas, quick blanched

handful fresh basil

riesling vinegar

evoo

finishing salt

Directions:

Heat the avocado oil, over medium high heat.

Once shimmering, add the prosciutto. Cook until crisp, but not burnt. Remove from pan, and set on paper towel to dry and drain oil.

Toss basil, peas, and spinach together in a bowl. Divide onto two separate plates. Add 4 oz of burrata to center of each salad. Top with crispy prosciutto. Drizzle vinegar and oil over the top, and add a few pinches of finishing salt.

Note: If serving more than two, just increase ingredients accordingly. If serving a group family style, combine all ingredients on same plate.