Prosciutto Spiedini Salad

Prosciutto Spiedini Salad
Prosciutto Spiedini Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    oz fontina cheese

  • 8-16

    thin slices prosciutto di parma

  • 8

    sprigs rosemary

  • 2

    T olive oil

  • 6

    c arugula leaves

  • 1

    T sherry vinegar

  • sea salt

  • pepper

Directions

Preheat broiler. Cut fontina into 3/4" chunks. Thread cheese onto 8-10" wooden skewers. Wrap prosciutto around the cheese, covering completely so it won't leak. Arrange rosemary in a shallow bake pan and place a skewer atop each sprig. Drizzle with 1 T olive oil. Broil 6" from heat for about 3 min, or until cheese melts and prosciutto becomes crisp. Divide arugula among 4 plates. Drizzle with remaining oil and vinegar. Sprinkle with salt and pepper. Arrange 2 skewers atop each salad. Drizzle with pan drippings.

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