Arugula and Parmigiano-reggiano Cheese Salad with 25 Year Old Balsamic Vinegar


  • 1/2 extra-virgin olive oil
  • 2 tablespoons 25 year old balsamic vinegar
  • 4 cups arugula, cleaned and stemmed
  • 6 ounces of thinly sliced pieces of Proscuitto di Parma
  • 4-ounce block Parmigiano-Reggiano cheese
  • Salt and fresh ground black pepper


Arugula And Parmigiano-reggiano Cheese Salad With 25 Year Old Balsamic Vinegar

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