Prosciutto Salad on a Stick

• 1 1/2 cups baby arugula
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon red wine vinegar
• Salt and freshly cracked black pepper
• 12 slices prosciutto
• 1/2 cup honey Dijon mustard
• 12 grissini (thin breadsticks)

1. Toss the arugula, extra-virgin olive oil and red wine vinegar in a medium mixing bowl until well mixed.
2. Season to taste with salt and pepper and toss again.
3. Lay 1 slice of prosciutto flat on a cutting board horizontally.
4. Smear with about 1 teaspoon of the mustard (you can use more or less if desired).
5. Line the prosciutto with about 1 tablespoon of the dressed arugula.
6. Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping.
7. Repeat for the remaining 11 portions.
8. Serve standing up in a Mason jar with the prosciutto portion on top.

baby arugula, extravirgin olive oil, red wine vinegar, salt, honey, grissini

Taken from www.foodnetwork.com/recipes/marcela-valladolid/prosciutto-salad-on-a-stick.html (may not work)