Green Salad With Parmesan Vinaigrette

• 6 cups arugula or baby spinach
• 2 oz Parmesan cheese
• 4 thin slices prosciutto
• Roasted cipollini onions
• 1 pkg cipollini onions or small shallots, peeled
• 1 tbsp extra virgin olive oil
• 1/4 tsp. salt
• Vinaigrette
• 1/2 cup lightly flavoured EV olive oil (or 1/4 each olive oil and vegetable oil)
• 1/4 cup Parmesan cheese
• 1tbsp white wine vinegar
• 1tbsp lemon juice
• pinch freshly ground pepper

1. Prosciutto Chips:
2. Arrange prosciutto on a rimmed baking sheet; bake in a 350 oven until crisp, about 10 minutes. If they don't crisp as they cool, put them back in for a few more minutes
3. Roasted cipollini onions:
4. In bowl, toss onions with oil and salt to coat; spread on rimmed baking sheet. Roast for 20 to 30 minutes at 425 until softened and golden
5. Vinaigrette
6. In blender, combine oil, Parmesan cheese, vinegar, lemon juice and pepper; whirl until thickened

arugula, parmesan cheese, thin slices prosciutto, onions, onions, extra virgin olive oil, salt, vinaigrette, olive oil, parmesan cheese, white wine vinegar, lemon juice, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/green-salad-with-parmesan-vinaigrette-50024582 (may not work)