Recipe - Arugula And Parmigiano-Reggiano Cheese Sal

One half cup Extravirgin olive oil
2 tablespoon 25 year old balsamic vinegar
4 cup Arugula; cleaned and stemmed
6 ounce Proscuitto di parma; thinly
cut or sliced up
4 ounce ParmigianoReggiano 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 ParmigianoReggiano 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)" 104105.1416@CompuServe.COM

MMRecipes Digest V3 #173

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