SPINACH SALAD WITH COLE´S SMOKED TROUT AND CRISPY PROSCIUTTO – Cole's Seafood

Ingredients

• - 1 lemon, zested, plus 3 tablespoons juice
• - 1/4 cup DaMorgada 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 Cole’s Smoked Rainbow Trout, drained and sliced in thin strips
• - 2 tablespoons freshly minced chives