My Horse's Cannon Bone Is Swollen

salad, ham and parmesan

An Italian salad simple classic, always popular at my table ...

Ingredients for 4 people

• 100 g wild rocket
• 150 g of thin slices of prosciutto sliced
• 50 g Parmesan
• olive oil balsamic vinegar
• salt & pepper
• 40 g pine nuts

Preparation

Cut the Parmesan into thin shavings with a vegetable peeler. Book.

Heat a small frying pan non-stick. Lightly toast the pine nuts and remove the pan from heat.

Arrange arugula and toasted pine nuts in a shallow dish. Season with a drizzle of olive oil, few drops of balsamic vinegar, salt and pepper. Mix gently.

Distribute the strips of prosciutto and shavings of Parmesan over the salad. Serve immediately.

Source : Recipe adapted from the magazine Continente Magazine No. 3 (Portugal)