INGREDIENTS :

2 bunches fresh arugula

10 large mushrooms

10 slices prosciutto

¼ cup shavings of Parmigiano Reggiano

½ cup Unico Balsamic Vinegar

¾ cup Gallo Pure Olive Oil

2 Tbsp. fresh parsley, finely chopped

2 Tbsp. garlic, pureed

salt and freshly ground black pepper

½ cup pine nuts

PREPARATION: Toast pine nuts in oven at 400°F until lightly browned. Place in a large salad bowl. Trim, clean, wash arugula. Dry and place in bowl. Dry clean mushrooms with paper towel. Slice thinly. Toss immediately with some balsamic vinegar and add to the bowl. Cut the prosciutto and add to the bowl of pinenuts. Prepare the dressing with the remaining balsamic vinegar, olive oil, parsley, pureed garlic, pepper and a little salt. Pour the dressing over the salad, toss lightly and top with the parmigiano reggiano shavings. Serves 6. Preparation time 20 minutes.

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