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About this recipe: Here, pan-fried pieces of asparagus and Parma ham are combined with wilted baby spinach leaves and crisp baked croutons in a delicious warm salad for 2. Serve with a side dish of new potatoes tossed with a little extra virgin olive oil, snipped chives and black pepper, or with crusty French bread.
Make a spinach and pear salad with Camembert, to serve 2. Heat 1 tbsp extra virgin olive oil in a non-stick frying pan, and fry 4 chopped shallots with 15 g (½ oz) pecan nuts until the nuts are lightly toasted. Meanwhile, divide 125 g (4½ oz) baby spinach leaves between 2 shallow bowls, and add 1 large avocado and 1 pear, both cut into slices lengthways. Add 1 tbsp balsamic vinegar, 1 tbsp lemon juice and 1 tsp clear honey to the shallots and nuts, and stir to mix, then add 115 g (4 oz) diced Camembert. Let it heat gently until starting to melt, then spoon the mixture over the salad and serve. * Instead of Parma ham, use 4 rashers of lean smoked back bacon, rinded and cut into pieces. Add it with the asparagus.
Contrary to popular belief, spinach is not a particularly good source of iron, but it does have a lot of other nutrients to offer. It is a good source of several antioxidants, including vitamin C and vitamin E, and it provides useful amounts of the B vitamins folate, niacin and B6. In addition, it offers several cancer-fighting phytochemicals.
A, B1, B6, C, E, folate, niacin * B2, calcium, iron, potassium, zinc