After a weekend of gourmet junk food, down right food junk, the glorious cake situation, and an uncountable (thank god) amount of “adult” beverages- deciding what to eat today, in the aftermath of my glorious gourmand birthday, had me at a standstill of confusion and hunger.
One would think after consuming more sodium, sugar, alcohol, and carbohydrates in one day than many do in weeks, ( ahem, maybe months for you strict diet folk) I would be pining towards something in the healthier region, even just for guilt’s sake.
Ah, But we all know what they say about when you assume. ass-u-me.
Assumptions and asses aside- I was fantasizing about how delicious my birthday trio of wood oven pizzas tasted.
Yes, I said trio of gourmet pizzas. What was the issue? I did mention it was my birthday, right?
Here’s a list of the explosion of culinary experiences that graciously brought me into another year of life here on this planet-
3 pizzas (shared with two of the down right loveliest human beings to practice law on this spinning planet. And no- despite my appetite, eating 3 pizzas alone would be ridiculous) The first pizza, with a fried egg and black truffle oil, completed my life. Then, there was the glorious, sharp cheesed beauty, topped with figs and arugula… I could have died, at 24, a truly happy woman. The Margherita was classic pizza at its finest, and surprisingly flavorful. The burger and bbq pulled pork sandwich with my mama bear was comfort food to the max. I love my mama.
After some perfectly served martinis, there was the inevitable 1 am philly cheesesteak, and birthday pudding cup from the counter guy, Bob. He was totally nice, and totally did not look like a Bob. Maybe a Larry or a Dwight.
Oh, did I tell you about the dark chocolate truffle cake?! Yes, the one with 6 layers and ganache frosting, topped with raspberries and powdered sugar. It has been lingering far too closely in my thoughts.
These were the things I was thinking about during the awkward 10 minute head-in-the-fridge scavenger hunt for a combination of something that could fill the void left in my stomach, and heart.
During my search, the unopened bag of spinach I purchased last week continually stared at me. I continually ignored it. I never was good at staring contests… what exactly is the point?
Suddenly things began to look up as I discovered a log of goat cheese hidden behind way too many empty condiment jars. And then… surprise- some sliced prosciutto that was sitting there promising to fulfill all my salty dreams; the spinach re-entered the picture in a whole new light.
Salad happened today. Simple, satisfying salad, beyond your wildest dreams.
My wildest salad dreams, at least.
The spinach turned out to be a splendid base for the colorful toppings. The prosciutto, besides just being delicious, totally cured my sodium cravings. I added roasted tomatoes, goat cheese, and candied walnuts. The creamy goat cheese and the bursting flavor of slow roasted tomatoes made my life. The candied walnuts added just the right amount of sweet and crunch. I love a sweet crunch.
I topped my salad with a simple dressing of olive oil and balsamic vinegar, but I’m sure you could come up with plenty of great ideas on dressing this up.
I also made this for dinner tonight. As in, it’s sitting on my table… right now, with a chilly glass of white wine.
Make a salad, indulge to salty indulgences, and keep your AC on people. Seriously, it’s hot out there!
Spinach Salad with Goat Cheese and Prosciutto– Baker by Nature
Serves 1, double ingredients as needed per person.
2 cups spinach, washed and dried
2 oz candied walnuts, roughly chopped
2 plum tomatoes, sliced in half and roasted
2 TBSP extra virgin olive oil
1/2 tsp salt
1/2 tsp fresh cracked pepper
1 clove garlic, minced
2 oz goat cheese, crumbled
3 slices of prosciutto, torn in half
1/2 TBSP EVOO for drizzling
1/2 TBSP balsamic vinegar for drizzling
Preheat oven to 425°F. Slice tomatoes in half, length wise. Place tomatoes cut side up on a baking sheet. Drizzle tomatoes with oil, sprinkle with salt, pepper, and minced garlic clove. Bake for 30-35 minutes.
Place spinach on plate. Cut the goat cheese, and crumble on top of the bed of spinach. Take 3 slices of prosciutto and slice in half. Wrap the prosciutto around your finger, into small spindles, then place on salad. Give the walnuts a rough chop and toss them on top of the salad. Remove tomatoes from oven and let come to room temperature. Place tomatoes on top of salad. Drizzle with oil and vinegar, or dressing of your choice. Grab refreshing beverage and enjoy!