Recipe from Cooking Fresh
3 Tbs. extra-virgin olive oil
2 tsp.red-wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 lb. mesclun or arugula, washed and spun dry
Kosher salt and freshly ground pepper
2 Tbs. freshly grated Parmigiano-Reggiano
12 thin slices prosciutto
In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.
Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces in the diagonal ( two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.