Arugula & Parmigiano-Reggiano Cheese Sal

Title: Arugula & Parmigiano-Reggiano Cheese Sal
Categories: Salad
Yield: 4 Servings

1/2 c Extra-virgin olive oil
2 tb 25 year old balsamic vinegar
4 c Arugula; cleaned and stemmed
6 oz Proscuitto di parma; thinly
-sliced
4 oz Parmigiano-Reggiano cheese
Salt and pepper

in a small mixing bowl, whisk the olive oil and vinegar together. Season
with salt and pepper. Toss the greens with the dressing. Lay the
proscuitto on 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.

Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford,

Date: 22 Jun 96 00:14:40 EDT

From: “Lisabeth Crawford (Pooh)”

MM-Recipes Digest V3 #173

From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive,
http://www.erols.com/hosey.