Yield: 4 portions. 1 cup red onion, thinly sliced 1/2 cup red wine vinegar 1 bunch (4 cups leaves) arugula, trimmed 3 Tbsp. extra virgin olive oil to taste, salt to taste, freshly ground black pepper 8 thin slices (about 4 oz.) Prosciutto di Parma® In a nonreactive bowl, marinate onion slices in red wine vinegar for at least 30 minutes; drain, discarding the vinegar. In a large bowl, toss together arugula leaves, olive oil, salt, pepper and the marinated onion. Place Prosciutto di ...
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