Prosciutto, strawberry and onion salad

INGREDIENTS

• 12 slices all natural prosciutto (gluten and nitrite free), chopped
• 10 oz mixed greens (about 8 cups)
• 1 large onion, sliced thinly
• 12 strawberries, hulled and sliced thinly
• ½ cup walnuts, chopped
• 1 cup balsamic vinegar
• 1 tbsp cooking fat
• Sea salt and freshly ground pepper to taste

  PREPARATION

• Add cooking fat to a large skillet and heat over medium-low heat.
• Add onions and cook until very soft and golden, about 10- 15 minutes, stirring occasionally.
• After the onions are golden turn up the heat to medium and cook another 5 minutes so they are nicely browned, again stirring occasionally.
• Meanwhile pour 1 cup of balsamic vinegar into a nonreactive saucepan and heat over medium-high heat.
• Bring to a boil and then reduce heat to low and bring the vinegar to a simmer.
• Let simmer for 10-15 minutes until the mixture begins to thicken and reduce by about half.
• When it coats a spoon it is thick enough. Be careful not to over thicken or you may wind up with molasses.
• Remove from heat and as it cools it will thicken more.
• While the onions and balsamic are on the stove, prepare the salad by adding the mixed greens, chopped prosciutto, strawberries, and walnuts in a salad bowl.
• When the onions are done cooking, let them cool if desired and then add them to the salad. Season salad with salt and pepper.
• Drizzle desired amount of balsamic reduction over salad. It has a much more concentrated flavor so generally a small amount is all it takes for delicious flavor.