Rush Hour Gourmet

In this updated bacon-dressed spinach salad, the bacon is replaced with a leaner, lighter, sweeter cured-pork product: prosciutto from Parma.

The dressing can be made a day ahead. Bring it to room temperature before using, mixing in a tablespoon of oil or water to loosen it up if necessary.

Makes 4 servings

3 tablespoons olive oil

1 small onion, finely diced (3/4 cup)

1 large tart apple, such as Granny Smith, peeled, cored, cut in 1/4-inch dice

1 tablespoon maple syrup, or more to taste

Kosher salt

Freshly ground black pepper

3 tablespoons apple cider vinegar

About 10 ounces fresh baby spinach

6 thin slices Prosciutto di Parma (about 3 ounces)

1/3 cup chopped toasted walnuts (see note)

1. Heat oil in large nonstick saute pan over medium-high heat. Add onion; reduce heat to medium and cook for 3 to 4 minutes, until onion starts to soften, then stir in apple.

2. Cook, stirring every minute or so, for 5 to 7 minutes, until apple softens. Remove from heat and transfer to small bowl.

3. Mix in maple syrup, season with salt and pepper. Let cool for 15 minutes. Stir in the vinegar.

4. Lay spinach leaves out on large platter or individual shallow bowls. Tear prosciutto into pieces about 2 inches long and 1 inch wide; distribute over spinach leaves. Sprinkle walnuts, and spoon vinaigrette over. Toss to coat.

Note: Toast walnuts in small, dry skillet over medium-low heat for a few minutes until lightly browned. Let cool.

Per serving: 260 calories, 10 g protein, 15 g carbohydrates, 19 g fat, 3 g saturated fat, 10 mg cholesterol, 700 mg sodium, 3 g dietary fiber, 8 g sugar.