Prosciutto di Parma, fresh Arugula, & Grana Padano Salad

AuthorAna_88
DifficultyBeginner

Today I’m feeling kind of fancy with this delicious salad made with Parma ham (a world-famous dry-cured Italian ham), Grana Padano (a full-bodied cheese - definitely one of my favorites - that originated in the Po river valley in the Northern part of Italy), with fresh arugula, topped with a special dressing made of balsamic glaze and Timperio Organic Bio/Olio.

Yields1 Serving
Prep Time10 minsCook Time1 minTotal Time11 mins
 2 cups Fresh arugula salad
 2 tbsp Timperio Organic Bio/Olio (alternatively, you may use Timperio Nobile EVOO, or Timperio Gentile EVOO)
 3 qts Slices of Prosciutto Crudo di Parma
 20 g Sliced Grana Padano Cheese
 1 tsp Italian Balsamic Glaze
 2 pinches Salt (to taste)
 1 pinch Black pepper (to taste)
1

Add the baby arugula to a bowl and toss with 1 pinch of salt and 1 tablespoon of Timperio extra virgin olive oil.

2

Add the Prosciutto di Parma and Grana Padano cheese on top.

3

Add 1 tablespoon of Timperio extra virgin olive oil, the balsamic glaze, and season season with sea salt and freshly ground black pepper to taste. Add more Timperio extra virgin olive oil if desired.

Category

Ingredients

 2 cups Fresh arugula salad
 2 tbsp Timperio Organic Bio/Olio (alternatively, you may use Timperio Nobile EVOO, or Timperio Gentile EVOO)
 3 qts Slices of Prosciutto Crudo di Parma
 20 g Sliced Grana Padano Cheese
 1 tsp Italian Balsamic Glaze
 2 pinches Salt (to taste)
 1 pinch Black pepper (to taste)

Directions

1

Add the baby arugula to a bowl and toss with 1 pinch of salt and 1 tablespoon of Timperio extra virgin olive oil.

2

Add the Prosciutto di Parma and Grana Padano cheese on top.

3

Add 1 tablespoon of Timperio extra virgin olive oil, the balsamic glaze, and season season with sea salt and freshly ground black pepper to taste. Add more Timperio extra virgin olive oil if desired.

Prosciutto di Parma, fresh Arugula, & Grana Padano Salad
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