Recipe - Arugula And Parmigiano-Reggiano Cheese Salad

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,
6/21/96
From: 104105.1416@compuserve.Com (Lisabdate: 960622 00:42:43 Edt
Posted to MMRecipes Digest V3 #242

Date: Wed, 4 Sep 1996 17:57:04 0400

From: BobbieB1@aol.com