Prosciutto-wrapped Greens
"From the Cooking Fresh 2005 issue of The Best of Fine Cooking. It states that this little bite, with its contrasting flavors and textures (smooth, salty prosciutto versus crisp peppery greens) will surely stimulate your appetite. If the prosciutto is very long, cut each piece in half crosswise first. I have subbed a baby green mix for the mesclun or arugula due to availability...."
INGREDIENTS
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3 tablespoons extra virgin olive oil
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2 teaspoons red wine vinegar
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2 teaspoons fresh lemon juice
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1/2 teaspoon Dijon mustard
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1/4 lb mesclun or 1/4 lb arugula
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kosher salt
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fresh ground black pepper
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2 tablespoons parmigiano-reggiano cheese, freshly grated
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12 slices prosciutto, very thin
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