Earthy Delights Recipe
http://www.earthy.com/
Parma SaladThis is a fine use of excellent quality aged balsamic
vinegar. This delicious and unusual salad is wonderful on a
hot day with fresh fruit and a good crusty bread. Serves
four.
Ingredients:
1/2 pound thinly sliced prosciutto
4 cups of arugula, washed, trimmed, and patted dry
1/4 cup extra virgin olive oil
1 tablespoon aged balsamic vinegar
Sea salt
Fresh Cracked Pepper
8 ounces Brown Clamshell mushrooms, stemmed and sliced thin and sautéed quickly in olive oil for 4 minutes
1 cup artichoke hearts, thinly sliced
2 ripe plum tomatoes, cored, seeded, and diced
1/4 pound Parmesan Cheese, freshly shaved
Preparation:
Arrange the prosciutto slices decoratively around the edges
of four salad plates.
Toss the arugula with 2 tablespoons of the olive oil, 1
teaspoon of the aged balsamic vinegar, and the salt and
pepper. Place the arugula in the center of the four plates.
In the same bowl, toss the sliced mushrooms and artichokes
in the remaining oil. Add the balsamic vinegar and continue
to toss. Add the salt and pepper to taste, combining
thoroughly.
Arrange this mixture over the arugula leaves on
the salad plates, and top with the diced tomatoes and shaved
cheese.
Directions:
This is a fine use of excellent quality aged balsamic
vinegar. This delicious and unusual salad is wonderful on a
hot day with fresh fruit and a good crusty bread. Serves
four.