1 medium (1 cup) red onion, thinly sliced
1/2 cup red wine vinegar
1 bunch (4 cups leaves) arugula, trimmed
3 tablespoons extra virgin olive oil
To taste salt
To taste Freshly ground black pepper
8 thin slices (about 4 ounces) Prosciutto di Parma
METHOD:
In a nonreactive bowl, marinate onion slices in red wine vinegar for at least 30 minutes; drain, discarding the vinegar.
In a large bowl, toss together arugula leaves, olive oil, salt, pepper and the marinated onion.
Place Prosciutto di Parma slices in a single layer on a work surface. Arrange dressed greens and onions in the center of each slice, dividing evenly. Roll Prosciutto di Parma slices around salad mixture.
Serve Prosciutto di Parma Rolls with seasoned white (cannellini) beans, if desired.
