• 6 cups fresh spinach leaves
• 2 cups fresh basil leaves (1 bunch)
• ½ cup olive oil
• 3 cloves garlic, finely chopped
• ½ cup pine nuts
• 4 oz prosciutto, chopped
• Salt and pepper, to taste
• ½ cup parmesan cheese

Toss spinach and basil together in salad bowl.

Heat oil and add garlic, pine nuts and sauté until golden brown.

Stir in prosciutto and cook 1 more minute.

Toss the spinach and basil with the warm dressing, then sprinkle with the parmesan cheese.