arugula & parmigiano-reggiano cheese salad

4 Servings
½ cup Extra-virgin olive oil
2 tablespoons 25 year old balsamic vinegar
4 cups Arugula; cleaned and stemmed
6 ounces Proscuitto di parma; thinly sliced
4 ounces Parmigiano-Reggiano cheese
  Salt and pepper

in a small mixing bowl, whisk the olive oil and vinegar together.

Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the platter. Mound the greens in the center of the proscuitto. SHave the Parmigiano-Reggiano cheese over the greens.

Garnish with a couple of turns of black pepper.

Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, 6/21/96 From:104105.1416@... (Lisabdate:96-06-22 00:42:43 Edt

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