Arugula Antipasti

June 19, 2018

Recipe by Local Roots recipe contributor, Susan Streit of Crate Cooking @cratecooking

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.

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