Arugula & Parmigiano-Reggiano Salad w Balsamic Vinegar

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Twenty-five year old balsamic vinegar
4 cups	948ml	Arugula - cleaned, stemmed
6 oz	170g	Proscuitto di Parma - thinly sliced
4 oz	113g	Parmigiano-Reggiano cheese block
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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