6 handfuls of baby spinach
3oz feta cheese, crumbled
6 slices prosciutto, cut into 1/2” pieces
Plenty of raspberries
For the vinaigrette:
4 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste
In a large bowl combine all the salad ingredients.
Make the vinaigrette by combining the olive oil, white wine vinegar, Dijon mustard, salt and pepper. Whisk till it thickens.
Drizzle the vinaigrette over the salad and mix well. You will only need 2 tablespoons for 4 starters.
Serves 4 as a starter, 2 as a main with bread.