Recipe courtesy of Peggy Russell
Episode: Blue Ribbon Cook
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Total:
20 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat oil in a heavy skillet over medium heat. Add prosciutto and garlic and saute for a couple of minutes. Add wine, lemon juice and sugar and simmer for 5 minutes. Transfer to a bowl and cool completely. Add salt and pepper, to taste. Toss together spinach, mushrooms, walnuts and cheese in a bowl. Give dressing a quick stir before tossing with the salad.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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