6 c. fresh spinach leaves
2 c. fresh basil leaves (1 large bunch)
1/2 c. olive oil
3 cloves garlic, finely chopped
1/2 c. pine nuts
4 oz. prosciutto, diced
Salt and pepper to taste
3/4 c. fresh grated Parmesan cheese

Toss the spinach and basil together in a large salad bowl. Heat oil in a medium size skillet over medium heat. Add garlic and pine nuts and saute until the nuts begin to brown slightly. Stir in the prosciutto and cook 1 minute more. Season to taste with salt and pepper. Toss the spinach and basil with the warm dressing and sprinkle the salad with Parmesan cheese. Serve immediately. 6 servings.