Toss spinach and basil in a large bowl. Heat oil in a skillet over medium
heat and add garlic and pine nuts. Saute until nuts begin to brown
slightly.
Stir in prosciutto and cook another minute. Season to taste with salt and
pepper. Toss the salad with warm dressing and sprinkle with Parmesan
cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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