Prosciutto, Carpaccio-Style - Paula Deen
Delicate prosciutto and fresh arugula topped with a tangy tomato salad drizzled with a simple vinaigrette. Perfectly balanced flavors in every bite.
Ingredients
- 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 pepper
- 4 large plum tomatoes
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