Ingredients
6 cups arugula or baby spinach
2 oz Parmesan cheese
4 thin slices prosciutto
Roasted cipollini onions
1 pkg cipollini onions or small shallots, peeled
1 tbsp extra virgin olive oil
1/4 tsp. salt
Vinaigrette
1/2 cup lightly flavoured EV olive oil (or 1/4 each olive oil and vegetable oil)
1/4 cup Parmesan cheese
1tbsp white wine vinegar
1tbsp lemon juice
pinch freshly ground pepper
Preparation
Prosciutto Chips: Arrange prosciutto on a rimmed baking sheet; bake in a 350 oven until crisp, about 10 minutes. If they don’t crisp as they cool, put them back in for a few more minutes
Roasted cipollini onions: In bowl, toss onions with oil and salt to coat; spread on rimmed baking sheet. Roast for 20 to 30 minutes at 425 until softened and golden
Vinaigrette In blender, combine oil, Parmesan cheese, vinegar, lemon juice and pepper; whirl until thickened
