Prosciutto Wrapped Hearts Of Palm

• 1/4 c. white wine vinegar
• 1/2 c. extra virgin olive oil
• 4 sprigs fresh thyme or 1/2 tsp. dried
• 1/2 tsp. freshly ground pepper
• 2 (14 oz.) cans hearts of palm, drained and rinsed
• 1/2 lb. thinly sliced Prosciutto, halved lengthwise
• 2 bunches arugula, large stems removed

1. In a non-aluminum bowl, combine the vinegar, oil, thyme and pepper.
2. Cut the hearts of palm in half crosswise.
3. Wrap each piece in a slice of Prosciutto; secure with a toothpick.
4. Place the hearts of palm in the marinade; chill for 3 hours.
5. Remove palms from the marinade.
6. Place the arugula leaves on a serving platter. Arrange the wrapped hearts of palm on top.
7. Sprinkle with a grinding of pepper.
8. Serve at room temperature.

white wine vinegar, extra virgin olive oil, thyme, freshly ground pepper, hearts of palm, bunches arugula

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257677 (may not work)