- 1 (9-ounce) bag baby spinach
- 4 thin slices prosciutto, finely chopped
- 2 hard boiled eggs, grated
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons minced cornichons
- 2 tablespoons chopped fresh chives
- 6 cherry tomatoes, quartered
- 1½ tablespoons freshly squeezed lemon juice (juice from ½ medium lemon)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced or pressed
- Place the spinach (or arugula) in a large bowl. Add the prosciutto and the hard-boiled eggs. Set aside. In a separate bowl, make the dressing by mixing all the ingredients together. Add the remaining ingredients to the greens. Toss with desired amount of dressing. Refrigerate leftover dressing.