225 g prosciutto di Parma, sliced thinly
115 g arugula
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
Season the lemon juice with salt and pepper.
Beat in the olive oil.
Pour the dressing over the arugula leaves and toss lightly so they are evenly coated.
Drap the prosciutto in folds in individual serving plates, and then add the arugula.