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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
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.