Arrange the finely-shaved prosciutto slices decoratively around the edges of four (4) salad plates.
In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper.
In a salad bowl, toss the arugula leaves with 1/2 of the prepared olive oil/balsamic vinegar dressing. 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 1/2 of the olive oil/balsamic vinegar dressing.
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.
* Do not remove the band of fat around each slice of prosciutto. The fat helps give the prosciutto its balance of flavor and texture.
** I find the using a cheese slicer or vegetable peeler as it works well in slicing the cheese.
Parma Salad Recipe - Prosciutto Di Parma Salad: https://whatscookingamerica.net/salad/parmasalad.htm