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

1. In a small mixing bowl, whisk the extra virgin olive oil and vinegar together.
2. Season with salt and pepper.
3. Toss the greens with the dressing.
4. Lay the proscuitto on the bottom of the platter.
5. Mound the greens in the center of the proscuitto.
6. Shave the Parmigiano-Reggiano cheese over the greens.
7. Garnish with a couple of turns of black pepper.
8. This recipe yields 4 servings.
9. 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)