Directions 4 steps | 7 Minutes
In a 12-inch skillet over medium heat, heat the olive oil. Add the fresh spinach and sauté, constantly stirring, for 2-3 minutes until the spinach is wilted.
Remove the skillet from the heat and stir in the Dijon mustard and lemon juice.
Add the halved cherry tomatoes, toasted pine nuts and torn prosciutto. Toss to combine. Season with salt and pepper.
Serve immediately. Enjoy!