---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Arugula and Parmigiano-Reggiano Cheese Salad
  Categories: Emeril, Salads, Ethnic, Am/la
       Yield: 4 servings
  
     1/2 c  Extra-virgin olive oil
       2 tb 25 year old balsamic vinegar
       4 c  Arugula; cleaned and stemmed
       6 oz Proscuitto di parma; thinly
            -sliced
       4 oz Parmigiano-Reggiano cheese
            Salt and pepper
  
   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 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.
   
   Source: Essence of Emeril, #EE2338, TVFN
   formatted by Lisa Crawford, 6/21/96
  
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