This is a beautiful aromatic salad and the spinach has a real face-lift. It is a quite rich salad and can accompany a dish on the plain side (like spaghetti and cheese) or it can be served as a main dish for lunch with fresh, crusty bread, or toasted bread. I should mention that the quantities are approximate and it depends on how many people you have to feed, and whether it will be served as a salad or as a main dish. It is very easy to add or subtract ingredients according to your liking.
Ingredients 3 cups fresh spinach (young leaves) 1 ½ cups sliced mushrooms 3 slices bacon or speck 3 – 4 tablespoonfuls olive oil 1 clove garlic crushed 3 – 4 tablespoonfuls white wine A little pepper
Trim, wash and dry well the spinach, and if you feel it is necessary roughly chop up the leaves.
Cut the mushrooms in rather thick slices, put the in a pan with the oil in a pan and sauté them. When they are soft add the speck or the bacon, or a mixture of the two. Sauté for about 3 – 4 minutes, and add the crushed garlic. Let it cook for a minute and add the wine. When the wine evaporates, add some freshly grated pepper. You could also add a little more oil, because this sauce will dress your greens.
If you use speck or perhaps even prosciuto, you can cut some thin slices for decoration.
Place the spinach leaves on a platter and pile the mushrooms with the bacon on top. Arrange the slices of speck or prosciuto around the salad. Drizzle the oil from the pan over the salad.