Spinach Salad with Lemon and Prosciutto I prefer spinach slightly wilted rather than uncooked or well cooked. It still has texture but doesn't taste raw or soggy. Makes 4 Servings
	Ingredients: 3 bunches spinach, each about 3/4 pound 11/2 tablespoons extra-virgin olive oil 11/2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper to taste Hot pepper flakes to taste 2 ounces prosciutto, chopped 1/4 cup shaved Parmesan cheese
	Instructions: 1. Clean spinach in two changes of water. Remove stems and any blemished leaves. Dry thoroughly in salad spinner. 2. Mix oil, lemon juice and salt and pepper to taste in a cup. Add hot pepper flakes to taste. Set aside. 3. Put prosciutto in a large skillet or wok over low heat. Cook, covered, until crisp. Remove with a slotted spoon to paper towels. 4. Add spinach to wok and toss until barely wilted, about 5 minutes. Drain off any excess liquid from skillet and add olive oil mixture. Toss well. Add prosciutto and toss again. 5. Put on each of 4 plates. With a vegetable peeler, shave a few strips of Parmesan on top of each plate.

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