Prosciutto Spiedini Salad

By katiemwilson

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

Details

Servings 4

Preparation

Step 1

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.