Spinach Salad with Prosciutto and Persimmon

This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.

Ingredients

• 4 tablespoons extra-virgin olive oil, more to taste
• 2 garlic cloves, crushed and peeled
• 2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
• ⅔ cup coarsely grated Parmigiano-Reggiano cheese
• ½ teaspoon kosher salt, more to taste
• ½ teaspoon black pepper, more to taste
• 2 teaspoons sherry vinegar, more to taste
• 2 quarts fresh spinach
• 3 ounces thinly sliced prosciutto, torn into strips
• 1 firm fuyu persimmon, trimmed, quartered and thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    339 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 15 grams protein; 34 milligrams cholesterol; 1180 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 main course servings (4 to 6 servings as a salad course)

Preparation

1. Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
2. In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.
3. In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

40 minutes