By Deen Brothers
- Servings: 4
- 8 ounces sliced prosciutto
- 3 ounces baby arugula
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- Salt and freshly ground black pepper
- 4 large plum tomatoes
Divide the prosciutto among 4 plates. Top each with an equal amount of arugula and drizzle each with 1/2 teaspoon of the oil.
In a small bowl, whisk together the remaining oil, the vinegar, and salt and pepper to taste. Add the tomatoes; toss to coat. Spoon the tomato salad onto the center of each plate.