Yield: 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