Parma Salad

Serving size: 4

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
Freshly ground black pepper
8 ounces large button mushrooms -- stemmed, caps sliced very thinly
1 cup artichoke hearts -- very thinly sliced
2 ripe plum tomatoes -- (about 3/4 pound) cored, seeded, and finely diced
1/4 pound Parmigiano-Reggiano -- finely shaved
8 fresh thin bread sticks

directions

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.

Source: Bruce