Spinach Salad with Pistachios and Shallot Vinaigrette
Remove the pistachio kernels from the shells and chop coarsely. For the dressing: Peel the shallot and mince. Rinse the raisins under hot water and drain. Squeeze the juice from the orange, mix with the vinegar and season with salt, pepper and sugar. Whisk in the olive oil then add the shallot and raisins.
Trim the spinach, rinse and spin dry. Arrange the spinach, prosciutto and pistachios on serving plates. Drizzle the dressing over top to serve.