Prosciutto di Parma Salad with Balsamic Vinaigrette | Dorothy Lane Market

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    Prosciutto di Parma Salad with Balsamic Vinaigrette

    PREP TIME 10 mins
    COOK TIME -
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Aug 11th, 2021
    • BY Chef Carrie Walters

    Our Vera Jane's Extra-Virgin Olive Oil and Aged Balsamic Vinegar of Modena combine naturally to create a classic vinaigrette with exceptional depth and flavor. Paired with Prosciutto di Parma and Parmigiano-Reggiano, this salad sings with the best flavors of Italy. 

    INGREDIENTS

    • ½ lb Prosciutto di Parma, very thinly sliced
    • ¼ cup Vera Jane's Extra-Virgin Olive Oil
    • 1 Tbsp DLM Aged Balsamic Vinegar of Modena
    • Salt and freshly cracked black pepper to taste
    • 4 cups arugula, washed and patted dry
    • 8 oz large button mushrooms caps, thinly sliced
    • 1 cup artichoke hearts, thinly sliced
    • 2 ripe plum tomatoes, finely diced
    • ¼ lb Parmigiano-Reggiano, finely shaved
    • 8 Alessi Grissini Thin Breadsticks (optional)

    INSTRUCTIONS

    1
    Arrange finely shaved prosciutto slices decoratively around the edges of four salad plates.
    2
    In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
    3
    In a salad bowl, toss the arugula leaves with ½ of the prepared olive oil/balsamic vinegar dressing. Place arugula leaves in the center of the four individual serving plates.
    4
    In the same bowl, toss the mushrooms with artichoke hearts in the remaining ½ of the olive oil/balsamic vinegar dressing. Arrange mushrooms and artichoke hearts over the arugula leaves.
    5
    Top with diced tomatoes and shaved Parmigiano-Reggiano. Serve with two breadsticks on each plate, if desired.

    IN THIS RECIPE

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    Prosciutto di Parma Salad with Balsamic Vinaigrette

    PREP TIME 10 mins
    COOK TIME -
    SERVINGS 4

    INGREDIENTS

    • ½ lb Prosciutto di Parma, very thinly sliced
    • ¼ cup Vera Jane's Extra-Virgin Olive Oil
    • 1 Tbsp DLM Aged Balsamic Vinegar of Modena
    • Salt and freshly cracked black pepper to taste
    • 4 cups arugula, washed and patted dry
    • 8 oz large button mushrooms caps, thinly sliced
    • 1 cup artichoke hearts, thinly sliced
    • 2 ripe plum tomatoes, finely diced
    • ¼ lb Parmigiano-Reggiano, finely shaved
    • 8 Alessi Grissini Thin Breadsticks (optional)

    INSTRUCTIONS

    1
    Arrange finely shaved prosciutto slices decoratively around the edges of four salad plates.
    2
    In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
    3
    In a salad bowl, toss the arugula leaves with ½ of the prepared olive oil/balsamic vinegar dressing. Place arugula leaves in the center of the four individual serving plates.
    4
    In the same bowl, toss the mushrooms with artichoke hearts in the remaining ½ of the olive oil/balsamic vinegar dressing. Arrange mushrooms and artichoke hearts over the arugula leaves.
    5
    Top with diced tomatoes and shaved Parmigiano-Reggiano. Serve with two breadsticks on each plate, if desired.

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