Arugula & Parmigiano-Reggiano Cheese Sal

Title:
Arugula & Parmigiano-Reggiano Cheese Sal

Yield:
4 Servings

Categories:
Salad




Ingredients:





   1/2 c  Extra-virgin olive oil


     2 tb 25 year old balsamic vinegar


     4 c  Arugula; cleaned and stemmed


     6 oz Proscuitto di parma; thinly


          -sliced


     4 oz 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,


 


 Date: 22 Jun 96 00:14:40 EDT


 


 From: "Lisabeth Crawford (Pooh)" 


 


 MM-Recipes Digest V3 #173


 


 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.