HEY WINTER: IT'S A WRAP (OF PROSCIUTTO)!

DIFFICULTY LEVEL: OY!

*

It's the first week of Spring, and that can only mean one thing: Spring Cleaning. 

The time of the year to clean out the old, bring in the new, and wrap up all of the incomplete tasks you've started in the new year.  

I know, it's a real schlep, but who said life was easy?

Consider this dish as a present to yourself-- something easy. An easy appetizer for entertaining that is fresh, tasty, and fabulous. 

The trifecta of what Cooking in Heels is all about. 

(Did I mention gorgeous?)

**

• Prosciutto slices 
• 2 cups of Arugula
• Handful of Parmesan 
• Olive oil (I used a red pepper flake infused spicy olive oil)

The ingredients are simple enough, don't you think?

In a bowl, toss the arugula with olive oil and Parmesan (salt and pepper to taste).

Lay out your prosciutto, slice in half, and add a bit of the arugula mixture right in. Roll it up!

How to Plate: On a beautiful dish in a modern row. 

Parve: Replace the prosciutto with some Hebrew National meat from the deli counter. Forget the Parmesan, and keep it simple!