Category:
Appetizer

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Notes:
Clean Eating

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Ingredients:
3T Olive Oil
2 tsp red wine vinegar
2 tsp lemon juice
1/2 tsp Dijon mustard
1/4 lb. arugula, washed and spun dry
2T grated parmesean
12 thin slices prosciutto

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Directions:
Whisk olive oil, vinegar, lemon juice and mustard.
Put arugula in a med bowl and season with salt and pepper. Add parmesean to greens and toss with vinaigrette to coat lightly.

Set a slice of prosciutto on a work surface and put a handful of greens at narrow end of meat. Squeeze greens together and roll into a tight log. Cut in to 2 inch pieces on diagonal. Repeat with remaining ingredients and serve.

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