By Kendra Nordin, Kitchen Report
Serves 4
3 cups baby spinach
3 cups arugula
1/4 cup fresh mint
2 ripe peaches, thinly sliced
2 ounces prosciutto, sliced
4 ounces fresh mozzarella, chopped (about 1/2 cup)
1/3 cup coarsely chopped almonds
1/2 cup dried cherries (optional)
In a large bowl, toss together the spinach, arugula, mint, and peaches. Divide the salad among the serving plates and top with equal amounts of prosciutto, mozzarella, almonds, and cherries if using. Drizzle chocolate dressing over top.
Chocolate dressing
2 ounces dark chocolate (about 1/2 cup) finely chopped
1/2 cup water
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Pinch of dried red chile flakes
Place the chocolate in a medium heatproof bowl. Bring water to a boil in an electric kettle pour 1/2 cup over the chocolate, and let sit 10 minutes without stirring. Carefully drain as much water as possible from the bowl and immediately stir in the olive oil, vinegar, honey, mustard, salt, and chile flakes until smooth.
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