Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins.
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.
Wilt Patrol To keep greens fresh, cover with a damp kitchen towel before storing.