|Recipe Name:||Arugula & Parmigiano-reggiano Cheese Sal||Submitted by:||Administrator|
|Number of Servings:||4|
1/2 Cup(s) Extra-virgin olive oil
2 Tablespoon(s) 25 year old balsamic vinegar
4 Cup(s) Arugula, cleaned and stemmed
6 Ounce(s) Proscuitto di parma, thinly
4 Ounce(s) 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)"
<104105.1416@CompuServe.COM> MM-Recipes Digest V3 #173 From the
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,