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?
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.
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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