INGREDIENTS:8 oz. duck prosciutto 8 oz. arugula, trimmed and washed 2 oz. asiago cheese, thinly shaved 1 Tbsp. aged balsamic vinegar 1 tsp. cracked black peppercorns to taste, salt and pepperSherry Vinaigrette: 1 tsp. Dijon mustrad 1 tsp. honey 1 tsp. shallots, finely diced 1 Tbsp. sherry vinegar ¼ cup olive oil DIRECTIONS:For salad: Thinly slice prosciutto on a meat slicer untli you have 20 pieces. In a small mixing bowl, toss arugula with sherry vinaigrette, salt, and pepper. Lay 5 strips ...
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