Arugula And Parmigiano Reggiano Salad With Balsamic Vinegar Recipe


  • 1/2 c. Extra-virgin extra virgin olive oil
  • 2 Tbsp. Twenty-five year old balsamic vinegar
  • 4 c. Arugula cleaned, stemmed
  • 6 ounce Proscuitto di Parma thinly sliced
  • 4 ounce Parmigiano-Reggiano cheese block
  •     Salt to taste
  •     Freshly-grnd black pepper to taste


In A Small Mixing Bowl, Whisk The Extra Virgin Olive Oil And Vinegar Together. Season With Salt And Pepper. Toss The Greens With The Dressing. Lay The Proscuitto On The Bottom Of…

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