PROSCIUTTO-WRAPPED GREENS

3 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 pound mesclun or arugula
Kosher salt, to taste
Black pepper, to taste
2 tablespoons grated Parmigiano-Reggiano
12 thin slices prosciutto

In small bowl whisk together olive oil, vinegar, lemon juice and mustard.

Put mesclun or arugula in medium bowl and season with generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss to coat. Taste for seasoning.

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 log into 2-inch pieces on the diagonal. Repeat with remaining prosciutto and greens and serve.

Makes 8 servings
Source: Cooking Fresh: The Best of Fine Cooking