Una receta para mi amiga

PROSCIUTTO AND ARUGULA SALAD

Ingredients

• A quarter pound of prosciutto (preferably Prosciutto di Parma)
• 1 box of organic baby arugula ( I found it is the tastiest of them all)
• Parmesan cheese (buy a good piece of parmesan cheese, avoid the grated one because you will need to slice it thinly with a cheese slicer for this recipe)
• olive oil
• Black pepper

Distribute the sliced prosciutto around a tray or a shallow dish.  Clean and dry the baby arugula and place it on top of the prosciutto.  The baby arugula should cover the prosciutto slightly, do not put too much of it.  You should be able to see the prosciutto underneath.  Then,  place little slices of parmesan cheese all around the arugula and, finally, add freshly ground pepper ( very important) to taste, and extra virgin olive oil ( I would say about 3 tbsp).  

This a very healthy, elegant and delicious salad that you can serve at any event.  The presentation is perfect, and you will find people complimenting you on it.  

My wine recommendation for this dish would be a Spanish dry sherry, such as Tio Pepe, or Dry Sack.  It blends nicely with the prosciutto and the parmesan cheese bringing out all the different flavors of this dish.  To my dear friend and her husband I wish them ...Que aproveche!