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Arugula Salad with Prosciutto and Shaved Parmigiana

Chef's notes

This incredible salad is so delicious yet so easy to prepare. Arugula peppery flavors are complimented with balsamic vinaigrette, the bold taste of shaved parmigiana and prosciutto, balanced with a slightly sweet drizzle of balsamic glaze.

Be especially careful selecting freshest arugula with leaves. Overgrown leaves tend to be more bitter and leaves past their prime turn yellowish.

10 oz. package of Arugula will easily serve 6 as a side salad. About 4 oz. of parmigiana and the equivalent of one slice of thin prosciutto per plate are ample.

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Arugula Salad with Prosciutto and Shaved Parmigiana

Ingredients

10 oz. arugula
¼ pound shaved parmigiana cheese (from a larger wedge)
6 slices (less than ¼ pound) thinly sliced prosciutto
3 tablespoons olive oil
1 ½ tablespoon quality balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Balsamic glaze

Instructions

Rinse and dry arugula.
Using a potato peeler, shave off about ¼ pound of parmigiana.
Cut one slice of prosciutto at a time in half lengthwise, then about ¾ inch perpendicular. Spread pieces on wax paper or holding plate(s). Repeat with all six slices.
Wisk olive oil and balsamic vinegar in a small bowl. When ready to serve, toss arugula with dressing. Continue tossing with salt to taste.
Alternatively add arugula, pinches of prosciutto, and pieces of parmigiana onto serving plate. Reserve some for show on top. Lightly drizzle balsamic glaze over and lightly top with black pepper grinds.

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