Arugula Salad With Prosciutto Di Parma

Recipe Ingredients

1/4 lb	113g / 4oz	Baby arugula - (abt 5 cups packed) - washed, patted dry
2 oz	56g	Prosciutto di Parma - (abt 4 slices)
2 oz	56g	Parmesan in 1"-wide slices - (abt 1 cup)
3 tablespoons	45ml	Aged balsamic vinegar
4 tablespoons	60ml	Top-quality olive oil
1		Salt

Recipe Instructions

Place the arugula in a large bowl. Cut the prosciutto into 1/2-inch by 2-inch pieces and add to the bowl. Add the Parmesan, then drizzle the balsamic vinegar and olive oil on top. Sprinkle with the salt. Toss. Divide the salad onto 4 salad plates and serve.

Source:
"The Los Angeles Times, 10-08-2003"

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