Spinach Salad with Prosciutto and Capers

• 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
• 1 1/2 tablespoons freshly squeezed lemon juice (juice from 1/2 medium lemon)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, minced or pressed

1. Place the spinach (or arugula) in a large bowl.
2. Add the prosciutto and the hard-boiled eggs.
3. Set aside.
4. In a separate bowl, make the dressing by mixing all the ingredients together.
5. Add the remaining ingredients to the greens.
6. Toss with desired amount of dressing.
7. Refrigerate leftover dressing.

baby spinach, thin slices prosciutto, eggs, capers, cornichons, fresh chives, tomatoes, freshly squeezed lemon juice, salt, black pepper, extra virgin olive oil, garlic

Taken from www.cookstr.com/recipes/spinach-salad-with-prosciutto-and-capers (may not work)