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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 pepper

Sherry 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 of duck prosciutto on each plate. Top with arugula. Garnish with asiago cheese, cracked pepper and aged balsamic. For vinaigrette: Mix all ingredients well in a small mixing bowl. SERVINGS:4 servingsFrom:Chef Mich'l Kramer, McCrady’s Restaurant, Charleston, S.C.