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Spinach & Blackberry Salad

Spinach & Blackberry Salad
Take advantage of the summer berry season to enjoy this savory salad. Try it with our local Tayberries & Ollalieberries from Tony Aguilar, Highland Orchard, Penryn, available most of June. This recipe is courtesy of Earth & Vine Provisions.
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  1. 2 oz Prosciutto, thinly sliced
  2. 8 oz Baby spinach leaves
  3. 2 Cups fresh blackberries
  4. 2 oz Manchego cheese
  5. 4 oz Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette
  1. Cut proscuitto crosswise into ½ in strips.
  2. In a small frying pan over high heat, cook prosciutto until crisp and well browned, about 5 minutes, drain on paper towels.
  3. In a large bowl add spinach, prosciutto and Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette and toss gently.
  4. Transfer to a serving platter, using a cheese slicer, shave thin slices of manchego over salad and top with blackberries.
  5. Serves 4 to 6 side salads
Newcastle Produce