Parma Salad

Photo: flickr user avlxyz

Ingredients

1/2 pound very thinly-sliced prosciutto di Parma

4 cups arugula washed, patted dry,

and stemmed

1/4 cup extra-virgin olive oil

1 tablespoon aged balsamic vinegar

Salt to taste

Freshly-ground black pepper to taste

8 ounces large button mushrooms stemmed, and

caps sliced very thinly

1 cup very thinly-sliced artichoke hearts

2 ripe plum tomatoes - (abt 3/4 lb) cored, seeded,

and finely diced

1/4 pound Parmigiano-Reggiano finely shaved

8 fresh thin bread sticks

Preparation

Arrange the prosciutto slices decoratively around the edges of 4 salad plates.

In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste. Place the arugula in the center of the 4 plates.

In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2 teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.

This recipe yields 4 servings.