Warm spinach-basil salad

Time 15 minutes
Yields Serves 1
Warm spinach-basil salad
(Los Angeles Times)

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


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.


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

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