Recipe for Arugula and Parmigiano-Reggiano Salad with Balsamic Vinegar 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup Extra-virgin olive oil
2 tbl Twenty-five year old balsamic vinegar
4 cup Arugula cleaned, stemmed
6 oz Proscuitto di Parma thinly sliced
4 oz Parmigiano-Reggiano cheese block
Salt to taste
Instructions:
Instructions: In a small mixing bowl, whisk the olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the bottom of the platter. Mound the greens in the center of the proscuitto. Shave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Arugula And Parmigiano-Reggiano Cheese Salad With 25 Year Old Balsamic Vinegar".

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