Asparagus, Spinach, and Crisped-Prosciutto Salad
- Raw, unfilitered, and unpasteurized- just the way nature intended.
- 2 ounces thinly sliced prosciutto, torn into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 bunch (about 6 ounces) asparagus, trimmed
- 1/2 cup shelled fresh peas
- 4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
- 3 tablespoons buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped shallot
- 1 tablespoon fresh lemon juice
- 1/4 cup packed fresh tarragon leaves
- 2 cups packed baby spinach (about 2 1/2 ounces)
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