A winning combo of greens

Dear SOS: The Eclectic Cafe in North Hollywood makes a warm spinach-basil salad that is to die for! Could you possibly persuade them to share the recipe?

Lisa Martin

Encino

Dear Lisa: This easy recipe with its sprightly combination of basil and spinach is a welcome departure from a standard green salad. Proportions here are for a single serving; double or triple as needed.

Total time: 15 minutes

Servings: 1

2 cups fresh baby spinach

1 cup fresh basil

1 to 2 tablespoons extra virgin olive oil

2 tablespoons chopped Parma prosciutto

1 tablespoon pine nuts

1/8 cup imported goat cheese

1. Wash and stem the spinach and basil. Pat dry. Toss together in a bowl.

2. In a small saute pan, heat the extra virgin olive oil. Add the prosciutto and pine nuts and cook for 30 seconds. Drizzle over the salad.

3. Broil or torch the goat cheese until the cheese softens and begins to brown, about 2 minutes. Slide it on top of the salad.

Each serving: 417 calories; 14 grams protein; 5 grams carbohydrates; 4 grams fiber; 40 grams fat; 9 grams saturated fat; 26 mg. cholesterol; 426 mg. sodium.