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Spinach Salad With Sardines And Crispy Prosciutto

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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

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