Shelly's Recipe

PARMA SALAD

Category: Salad

1/2 lb very thinly sliced prosciutto
4 cups arugula, washed, patted dry and stemmed
1/4 cup olive oil
1 tbsp aged balsamic vinegar
Salt and pepper
8 oz large button mushrooms, stemmed, caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes, cored, seeded and finely diced
1/4 lb Parmigiano, finely shaved
8 fresh thin bread sticks

Arrange the prosciutto decoratively around the edges of 4 salad plates. In a bowl, toss the arugula with 2 tbsp of oil, 1 tsp vinegar and salt and pepper, to taste. Place in the center of the 4 plates.

In the same bowl, toss the mushrooms and artichoke hearts in the remaining oil, vinegar and salt and pepper, to taste. Arrange over the arugula. Top with diced tomatoes and cheese. Serve with 8 breadsticks on each plate.