This salad with prosciutto, mango and pecans taste of warm, long summer nights! :o)
The crispy caramelized pecans, the salty prosciutto and the sweet mangoes makes this salad an evergreen, and suitable for almost everything!
Salad with prosciutto, mango and pecans
Place the prosciutto individually on a baking sheet with baking parchment on.
Bake them in a pre heated oven (400 degree Fahrenheit) for about 10-15 minutes until they are lovely crisp. Take out and let cool down.
Heat a skillet and add 2 tablespoons of water and two tablespoons of sugar and about 1/2 cup of pecans.
Stir constantly until the pecan nuts are glazed.
Carefully pour the nuts onto a baking sheet to cool down – be careful not to touch them! They are very hot!!
Cut the mango into small pieces and mix with the spinach.
Brake the prosciutto into smaller pieces and add to the salad together with the pecans.
Drizzle with olive oil.
Serve with homebaked bread.