Chèvre-Prune Salad

Ingredients

• 8 oz baby spinach leaves rinsed
• 1.5 tablespoons balsamic vinegar 
• 0.5 cup chèvre cheese fresh goat
• 1.5 tablespoons olive oil extra-virgin
• 3 ounces thin- prosciutto cut into 1- by 6-inch strips
• 20  prune- cut to pieces 8 oz. total
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan
• oven
• toothpicks
• spatula

Directions

1. Slit prunes lengthwise down 1 side and remove pits. Squeeze prunes from ends to open slits, and fill equally with cheese. Press prunes to close around cheese. Wrap a piece of prosciutto around each prune, securing with a toothpick.
2. Place prunes in a 10- by 15-inch pan.
3. Bake in a 450 oven until proscuitto is well browned, about 10 minutes (about 6 minutes in a convection oven); after about 4 minutes, use a wide spatula to ease prunes loose from pan and turn over.
4. Meanwhile, in a bowl, combine oil and vinegar.
5. Add spinach and mix gently, seasoning to taste with salt and pepper.
6. Spoon spinach mixture onto plates.
7. Remove toothpicks from prunes and set an equal number on each salad.