ARUGULA SALAD WITH SAUTEED MUSHROOMS, PROSCIUTTO, AND TRUFFLE DRESSING
MAKES 8 SERVINGS
¼ cup olive oil, divided
2 (8-ounce) containers sliced baby portobello mushrooms
1 tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (3.53-ounce) package prosciutto, chopped
2 (4-ounce) bags arugula
Truffle Dressing (recipe follows)
Garnish: shaved Parmesan cheese
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add mushrooms, garlic, salt, and pepper; cook, stirring occasionally, for 10 minutes or until lightly browned. Remove and set aside.
2. Heat remaining 2 tablespoons olive oil over medium heat. Add prosciutto; cook, stirring frequently, for 15 to 20 minutes or until lightly browned. Divide arugula, mushrooms, and prosciutto among 8 salad plates. Drizzle with Truffle Dressing. Garnish with shaved Parmesan, if desired.
TRUFFLE…
