Prosciutto di Parma Salad with Balsamic Vinaigrette | Dorothy Lane Market

Prosciutto di Parma Salad with Balsamic Vinaigrette

PREP TIME 10 mins
COOK TIME -
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 11th, 2021
  • BY Chef Carrie Walters

Our Vera Jane's Extra-Virgin Olive Oil and Aged Balsamic Vinegar of Modena combine naturally to create a classic vinaigrette with exceptional depth and flavor. Paired with Prosciutto di Parma and Parmigiano-Reggiano, this salad sings with the best flavors of Italy. 

INGREDIENTS

  • ½ lb Prosciutto di Parma, very thinly sliced
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp DLM Aged Balsamic Vinegar of Modena
  • Salt and freshly cracked black pepper to taste
  • 4 cups arugula, washed and patted dry
  • 8 oz large button mushrooms caps, thinly sliced
  • 1 cup artichoke hearts, thinly sliced
  • 2 ripe plum tomatoes, finely diced
  • ¼ lb Parmigiano-Reggiano, finely shaved
  • 8 Alessi Grissini Thin Breadsticks (optional)

INSTRUCTIONS

1
Arrange finely shaved prosciutto slices decoratively around the edges of four salad plates.
2
In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
3
In a salad bowl, toss the arugula leaves with ½ of the prepared olive oil/balsamic vinegar dressing. Place arugula leaves in the center of the four individual serving plates.
4
In the same bowl, toss the mushrooms with artichoke hearts in the remaining ½ of the olive oil/balsamic vinegar dressing. Arrange mushrooms and artichoke hearts over the arugula leaves.
5
Top with diced tomatoes and shaved Parmigiano-Reggiano. Serve with two breadsticks on each plate, if desired.

IN THIS RECIPE

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Prosciutto di Parma Salad with Balsamic Vinaigrette

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

  • ½ lb Prosciutto di Parma, very thinly sliced
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp DLM Aged Balsamic Vinegar of Modena
  • Salt and freshly cracked black pepper to taste
  • 4 cups arugula, washed and patted dry
  • 8 oz large button mushrooms caps, thinly sliced
  • 1 cup artichoke hearts, thinly sliced
  • 2 ripe plum tomatoes, finely diced
  • ¼ lb Parmigiano-Reggiano, finely shaved
  • 8 Alessi Grissini Thin Breadsticks (optional)

INSTRUCTIONS

1
Arrange finely shaved prosciutto slices decoratively around the edges of four salad plates.
2
In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
3
In a salad bowl, toss the arugula leaves with ½ of the prepared olive oil/balsamic vinegar dressing. Place arugula leaves in the center of the four individual serving plates.
4
In the same bowl, toss the mushrooms with artichoke hearts in the remaining ½ of the olive oil/balsamic vinegar dressing. Arrange mushrooms and artichoke hearts over the arugula leaves.
5
Top with diced tomatoes and shaved Parmigiano-Reggiano. Serve with two breadsticks on each plate, if desired.

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