To answer the first question that I assume you are wondering, what the hell is an egg mimosa? Well, it is not a brunch-inspired orange juice, sparkling wine and egg combo, unfortunately. Or thankfully. Depending on who you ask. Either way, a mimosa is also a plant! They have fluffy yellow flowers and they are a symbol of International Women’s Day. Get it girls.

In this recipe from the Short Stack Edition Vol. 14 : Prosciutto di Parma, the tender baby spinach leaves get tossed with a warm, crispy prosciutto and shallot dressing, then sprinkled with hard-boiled eggs that have been pressed through a sieve to resemble the mimosa flower. This recipe is the second one I cooked out of the Short Stack Prosciutto book, written by Sara Jenkins. Check out the first recipe and learn more about these charming single-ingredient cookbooks.

If you are lucky enough to have a shop near you that slices their prosciutto, they should have some “meat ends” available for purchase. These are small chunks of prosciutto and salami that will no longer fit on the slicer. You can chop them up for frittatas, slow cook with some greens, toss in simmering stock, or use them in this recipe! The day I did my shopping, there was a big piece of regular prosciutto and a pretty pink chunk of speck (smoked prosciutto.)

If you can only find pre-sliced prosciutto, I suggest sautéing the shallots first, then tossing in torn pieces of the prosciutto at the end so they don't burn. Even though I diced mine, they still got quite a bit of color on them.

I was very excited when I flipped to this recipe because spinach is the only type of lettuce my husband will eat. Though his taste for vegetables has come a long way, this was a pleasant departure from the normal spinach, croutons, shredded cheese and ranch salads that normally grace our table.

This is a great simple salad to enjoy along side a protein, or a soup and salad combo at home. Enjoy the salad and next time you need a cute gift, order a bundle of these cookbooks.

Spinach Salad with Prosciutto Vinaigrette & Egg Mimosa

Serves 4

• ½ cup EVOO
• ½ cup diced prosciutto (from a chunk about .12 pounds)
• 2 minced shallots
• 1 tbsp chopped herbs (I like thyme and tarragon)
• ¼ cup balsamic vinegar
• 5 ounces baby spinach
• 2 peeled hard boiled eggs*

Drizzle 2 tablespoons of the EVOO in a medium pan and add the diced prosciutto. Cook over medium heat for a few minutes. Once the prosciutto starts to crisp up, add the minced shallots and cook until they begin to soften.

Add the chopped herbs and cook for 1-2 minutes. Add the vinegar and continue to simmer for 2-3 minutes. Stir in the remaining olive oil and keep vinaigrette warm. 

Place spinach on a platter or on individual plates. Place a mesh sieve over a small bowl and press the hard boiled eggs through the holes. 

Drizzle the warm dressing over the spinach and top with the crumbled eggs.

*To cook the eggs for this recipe, fill a pot with enough water to cover the eggs. Bring pot to rolling boil. Gently drop in the eggs, turn off the heat and cover pot. Let eggs sit in the water for 10 minutes, then place in a bowl of ice water. Once cool enough to handle, peel the shells. Don't worry if the whites stick to the shells, you won't see it anyways!

Recipe adapted from: Sara Jenkins's Short Stack Edition Vol. 14 Prosciutto di Parma : Spinach Salad with Prosciutto Vinaigrette & Egg Mimosa