Prep Time 2 mins
Cook time 10mins
12 slices prosciutto
4 cups baby spinach
2 cups thinly sliced kale or watercress
2 cups cherry tomatoes, quartered
¼ cup coconut milk
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F. Place the prosciutto on an ungreased cookie sheet. Bake 8-10 minutes until crisp. Remove and cool on the sheet. Meanwhile prepare the dressing.
Place the coconut milk, balsamic vinegar, salt and black pepper in a large bowl. Whisk well and add the spinach, kale or watercress along with the cherry tomatoes. Toss well. Crumble the baked prosciutto over the greens and serve immediately.