Ingredients
1 lemon, zested, plus 3 tablespoons juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/4 cup golden raisins
2 ounces thinly sliced prosciutto, torn into 3-inch pieces
8 cups baby spinach (6 oz)
1 can (4.25 ounces) sardines, packed in olive oil, drained
2 tablespoons freshly minced chives
Preparation
Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins.
Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.
Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary.
