Prosciutto di Parma Salad with Parmigiano-Reggiano
½ lb Prosciutto di Parma, very thinly sliced, room temperature
¼ cup Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp DLM Aged Balsamic Vinegar of Modena
Salt and freshly ground black pepper to taste
4 cups arugula, washed, patted dry
8 oz large button mushrooms, stemmed and caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes, cored, seeded, and finely diced
¼ lb Parmigiano-Reggiano cheese, finely shaved
8 Alessi Grissini Thin Breadsticks, optional
Arrange the finely shaved prosciutto slices decoratively around the edges of four salad plates.
In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
In a salad bowl, toss the arugula leaves with ½ of the prepared olive oil/balsamic vinegar dressing. Place the arugula leaves in the center of the four individual serving plates. In the same bowl, toss the mushrooms with artichoke hearts in the remaining ½ of the olive oil/balsamic vinegar dressing.
Arrange the mushrooms and artichoke hearts over the arugula leaves. Top with the diced tomatoes and shaved Parmigiano-Reggiano cheese. Serve with two breadsticks on each plate, if desired.