You can substitute any ham or cooked sausage for the prosciutto, or leave it out altogether. For my taste, 1/2 cup of olive oil was too much and I used less in subsequent preparations.

6 c spinach leaves, washed, (stemmed), coarsely chopped
1 – 2 c fresh basil leaves
1/4 – 1/2 c olive oil
3 garlic cloves, minced
1/2 c pine nuts or walnuts
4 oz prosciutto, diced
salt and pepper to taste
1/2 – 3/4 c grated Parmesan cheese

1. Toss spinach and basil in a serving bowl.

2. Swirl some oil around a cold skillet, then add the garlic and pine nuts. Heat gently, stirring occasionally, until the nuts begin to brown slightly and are becoming fragrant. Add prosciutto and cook, stirring, for another minute or two making sure the nuts and garlic don’t burn.

3. Take off heat. Season to taste with salt and pepper. Pour warm dressing over salad and toss. Sprinkle with grated Parmesan cheese.