Arugula and Parmigiano-Reggiano Cheese Salad

Title:
Arugula and Parmigiano-Reggiano Cheese Salad

Yield:
4 Servings

Categories:
Salad/dress,
Ethnic




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,


 6/21/96


 From:	104105.1416@compuserve.Com (Lisabdate:	96-06-22 00:42:43 Edt


 Posted to MM-Recipes Digest V3 #242


 


 Date: Wed, 4 Sep 1996 17:57:04 -0400


 


 From: BobbieB1@aol.com