Serves: 4
Total Calories: 495
Preheat oven to 425 degrees F.
Place prosciutto slices on a sheet pan and crisp in the oven until firm, about 8 minutes.
Combine dressing ingredients and shake well. Toss arugula with the dressing and divide among salad plates. Top each with 2 prosciutto slices and 8 tomato halves. Divide Parmesan shavings among the plates and serve.
This Baby Arugula with Crispy Prosciutto recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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