For the Spinach Salad:

• 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

For the Lemon Dressing:

• 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