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Recipe from Chef Emeril Lagasse, Emeril Live Cooking Show, 2001. This is a fine use of excellent quality aged balsamic vinegar. This is a very special salad for that special occasion!

Check out Linda's wonderful  Salad and Salad Dressing Recipes.

½ pound very thinly sliced prosciutto di Parma
4 cups arugula leaves, washed, patted dry, and stemmed
1/4 cup extra-virgin olive oil, divided
1 tablespoon aged balsamic vinegar, divided
Salt and freshly ground black pepper (to taste)
8 ounces large button mushrooms, stemmed, caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced
1/4 pound Parmigiano Reggiano cheese, finely shaved
8 fresh thin bread sticks

Arrange the prosciutto slices decoratively around the edges of 4 salad plates.

In a bowl, toss the arugula with 2 tablespoons of the olive oil, 1 teaspoon of the balsamic vinegar, salt, and pepper. Place the arugula leaves in the center of the four (4) individual serving plates.

In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of olive oil, 2 teaspoons of balsamic vinegar, salt, and pepper. Arrange the mushrooms and artichoke hearts over the arugula leaves. Top with the diced tomatoes and shaved Parmigiano Reggiano cheese. Serve with two breadsticks on each plate.

Makes 4 servings.