Prosciutto Rolls With Arugula And White Truffle Oi

• 8 paper-thin slices of Prosciutto
• 2 cups Fresh Arugula
• 8 pieces of Whole Milk Mozzarella, 1/4" x 1/4" x 3"
• 2 tablespoons Extra Virgin Olive Oil
• 1 clove of Garlic
• 1 1/2 teaspoons Red Wine Vinegar
• 1/4 teaspoon White Truffle Oil
• Salt and Pepper to taste

1. Crush the garlic and add it to the olive oil with a pinch of salt. Set aside.
2. Lay out the Prosciutto slices on a work surface.
3. Slice the mozzarella into 1/4" slices and then again into 1/4" strips.
4. You need 1 strip of mozzarella for each piece of Prosciutto.
5. Place 1 strip of mozzarella on each piece of prosciutto.
6. Wash and spin-dry the Arugula.
7. Toss the arugula with a little of the garlic olive oil. Add vinegar, salt and pepper to taste. Drizzle with White Truffle oil and toss again.
8. Arrange a bit of the arugula salad over the mozzarella on each piece of prosciutto, and roll to enclose the filling.
9. Serve immediately as an appetizer or first course.

paper, fresh arugula, milk, olive oil, clove of garlic, red wine vinegar, oil, salt

Taken from www.epicurious.com/recipes/member/views/prosciutto-rolls-with-arugula-and-white-truffle-oi-1216398 (may not work)