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Paganini's Pantry

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Warm Butternut Salad

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Warm Butternut Salad

Serves 8

 

1/4 cup olive oil, divided

1 Butternut squash

1/4 lb. thinly sliced prosciutto

1 Tbsp. fresh sage, minced

1 cup white button mushrooms, sliced

2 cloves garlic

6 cups fresh spinach leaves, washed

2 cups fresh Arugula, washed

1 cup parmesan cheese flakes

1 cup walnuts, toasted

Salt and pepper

 

Preheat oven to 400°.

 

Cut butternut squash in half and place on a baking sheet.  Remove seeds and sprinkle with salt and 2 Tbsp. olive oil.  Allow squash to roast until tender. Remove from oven and allow to cool. Cut into medium dice and set aside.

 

Reduce oven temperature to 350°, place prosciutto on a baking sheet and allow to bake until crisp.  Remove and set aside to cool.

 

In a sauté pan, heat 2 Tbsp. oil and garlic. Add mushrooms and sage and sauté until mushrooms are cooked.  Set aside.

 

Toss arugula and spinach in a large bowl with most of the dressing (reserving some dressing to drizzle onto the finished salad).

 

Plate the lettuce and arrange the other salad components on top.  Drizzle with remaining dressing.

 

 

Balsamic Mustard Vinaigrette

 

1 cup Balsamic vinegar

1/2 cup Dijon mustard

1/2 cup honey

1/2 cup extra virgin olive oil

Salt and pepper

 

Whisk ingredients together adding oil last to create an emulsion.  Adjust seasonings to taste.

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