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
