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

1. 1

   In a small mixing bowl, whisk the olive oil and vinegar together.

2. 2

   Season with salt and pepper.

3. 3

   Toss the greens with the dressing.

4. 4

   Lay the proscuitto on the bottom of the platter.

5. 5

   Mound the greens in the center of the proscuitto.

6. 6

   Shave the Parmigiano-Reggiano cheese over the greens.

7. 7

   Garnish with a couple of turns of black pepper.

* Per serving · 4 servings · Values may vary.

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