Farmers Daughter Herbs

spinach-basil-salad 1 lb. fresh spinach

2 cups Fresh Basil leaves

1 small sweet red onion, thinly sliced

3 beets, cooked and sliced

1 cup shaved Parmesan cheese

4 slices prosciutto, julienned

1 cup walnut halves

2 tbsp. herbed vinegar

1 tbsp. herbed mustard

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Wash the spinach carefully in several changes of water. Dry well, tear into manageable pieces, and combine in a salad bowl with the washed basil leaves. Scatter the onion, beets, cheese, prosciutto, and walnuts over the top.

Place the vinegar and mustard in a bowl and whish in the oil until well blended. Season with salt and pepper to taste. Pour the dressing over the salad and toss well.

Serves 4 to 6