2 cups arugula
3 Tbsp Graza Drizzle olive oil
Juice of ½ lemon
1 tsp Spicewalla Modena Balsamic
French baguette, cut into 6 inch sandwich size, toasted
4-5 slices of prosciutto
- In a small mixing bowl, combine the arugula, Graza Drizzle, lemon juice and Spicewalla Modena Balsamic, toss to evenly coat the arugula and set aside.
- Generously spread salted butter on each cut side of the toasted baguette
- Place the prosciutto slices on one side of the bread and top with the arugula salad.
- Top with a little more Graza Drizzle then top with the other piece of toasted baguette.