Prosciutto Rolls With Fennel, Arugula And Mint

• 1/4 cup extra-virgin olive oil
• 1 small garlic clove, smashed with the blade of a knife
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 6 prosciutto slices, halved lengthwise
• 2 cups baby arugula leaves
• 1 medium fennel bulb, fronds trimmed, halved lengthwise, each half thinly sliced lengthwise
• 4 ounces Parmigiano cheese, shaved
• 1/2 cup mint leaves, torn if large

1. Whisk oil, garlic, zest and pepper in a small bowl with several strokes to infuse the oil with the garlic.
2. Place a slice of prosciutto on a work surface, short end closest to you. Lightly brush with olive oil.
3. Arrange 6 to 8 arugula leaves at the base. Place a few slices of fennel and Parmigiano shavings over the arugula. Top with a few pieces of mint. Roll up from the base, tucking the prosciutto tightly around the vegetables. Continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place seam side down on a platter.
4. Repeat with remaining ingredients.

extravirgin olive oil, garlic, lemon zest, freshly ground black pepper, baby arugula, fennel bulb, parmigiano cheese, mint

Taken from food52.com/recipes/21379-prosciutto-rolls-with-fennel-arugula-and-mint (may not work)