This spinach, apple, prosciutto and candied pecan salad recipe is so easy to make and is perfect for summer entertaining.
Ingredients
Serves 6
Olive oil cooking spray
80g sliced prosciutto
150g kale and baby spinach leaves, washed
75g shaved pecorino or parmesan
2 medium apples (300g), quartered, cored, thinly sliced
Candied Pecans
150g pecans
2 tbsp honey
2 tbsp brown sugar
1⁄4 tsp cayenne pepper
Dressing
1⁄4 cup olive oil
1⁄4 cup red wine vinegar
2 tsp honey
Sea-salt flakes and freshly ground black pepper, to season
Method
1. To make the candied pecans, preheat the oven to 200°C fan-forced/220°C conventional. Line an oven tray with baking paper and place the pecans on the prepared tray.
2. Warm the honey in the microwave for a few seconds. Drizzle honey, sugar and pepper over the pecans and stir until coated. Spread out in a single layer. Bake for 12 minutes until honey is bubbling, stirring halfway. Allow to cool completely on the tray before roughly chopping (see tips).
3. Lightly spray an oven tray with oil, then lay the prosciutto slices on the tray and spray lightly with oil. Bake in the same oven for 8-10 minutes until darkened and crispy. Allow to cool completely to crisp, then crumble into pieces.
4. To make the dressing, combine all the ingredients in a jug and season.
5. Put the kale and spinach leaves in a serving bowl. Add the pecorino and toss. Arrange the apple slices among the leaves. Top with the prosciutto and pecans, spoon half the dressing over and serve remaining dressing on the side.
Tip: Candied pecans can be made up to two days ahead and kept in a single layer in an airtight container. The dressing can be made up to three days ahead and stored in an airtight container in the fridge.
Looking for summer recipes?
Try this prosciutto-wrapped prawns recipe.