This is a version of the classic spinach salad with a warm sweet and sour dressing. It is a simplification of a recipe in The Texas Cowboy Kitchen. It made 2 large servings and took about 10 minutes.
I used jamon serrano, since we have a lot from buying an entire ham from Costco. Alternatively, prosciutto, bacon or ham could be used. The amount of fat would need to be adjusted based on what cured pork was used.
2 tsp. olive oil
2 oz. jamon serrano, chopped
ΒΌ red onion, chopped
1 clove garlic chopped
2 Tbs. cider vinegar
1 Tbs. brown sugar
4 oz. baby spinach
10 cherry tomatoes, halved
2 oz. crumbled blue cheese
In a small skillet, heat the olive oil and brown the jamon serrano over medium heat. Add the red onion and cook until translucent. Add the garlic and cook about a minute. Add the cider vinegar and the brown sugar and mix well until the sugar is completely dissolved. Cool to warm.
Put the spinach, tomatoes and blue cheese in a large bowl. Pour on the spinach the warm dressing and toss well. Serve warm or at room temperature.