Recipe by member & recipe champion, Susan Streit
Serves 2 to 4
Place a couple of handfuls of baby arugula on a large platter or plate.
Arrange 1/2 pound sliced prosciutto, a large ball of burrata or fresh
mozzarella and some chunks of Parmigiano-Reggiano around the arugula.
Drizzle the arugula and burrata with extra virgin olive oil and a little salt.
Squeeze a lemon wedge over the arugula.