Arugula And Parmigiano Reggiano Salad With Balsamic Vinegar Recipe
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Twenty-five year old balsamic vinegar
- 4 c. Arugula cleaned, stemmed
- 6 ounce Proscuitto di Parma thinly sliced
- 4 ounce Parmigiano-Reggiano cheese block Salt to taste Freshly-grnd black pepper to taste
- In a small mixing bowl, whisk the extra virgin olive oil and vinegar together.
- Season with salt and pepper.
- Toss the greens with the dressing.
- Lay the proscuitto on the bottom of the platter.
- Mound the greens in the center of the proscuitto.
- Shave the Parmigiano-Reggiano cheese over the greens.
- Garnish with a couple of turns of black pepper.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Arugula And Parmigiano-Reggiano Cheese Salad With 25 Year Old Balsamic Vinegar".
extravirgin extra virgin olive oil, balsamic vinegar, arugula, parma, salt
Taken from cookeatshare.com/recipes/arugula-and-parmigiano-reggiano-salad-with-balsamic-vinegar-70007 (may not work)