Recipe: "Organized" Baby Arugula & Prosciutto Salad

Looking to do something different with a salad? Perhaps have a salad as a finger food appetizer?

To purpose behind organizing a dish can have many intentions. Maybe organizing the dish brings a little order to the chaois of ingredients? Or it just looks better on the plate. Sometimes the purpose of the organization is to make the dish recipent enjoy the dish in a certain manner (enjoying certain ingredients together in one bite), so the 'intentioned' flavor is showcased.

No matter what the chefs intentions, here is a little step by step to make Organized Baby Arugula & Prosciutto Salad and Dijon Vinaigrette.

Click here for step by step pictures and instructions for Organized Baby Arugula & Proscuitto Salad with Dijon Vinaigrette.

Organized Baby Arugula & Proscuitto Salad with Dijon Vinaigrette (Makes 1 Roll)

• Rice Paper, 2 sheets
• 1/4 c. Spinach
• 1 Thin Slice of Proscuitto
• 4 Julienne Pieces of Tomato
• 4 Asparagus Spears, Blanched
• 1 slice of onion, cut 4 ways
• 2 julienned pieces of parmesan
• 1 t. of grainy dijon
• 3 t. of Red Wine Vinegar
• 2 T. of extra virgin olive oil

1. Combine Dijon, Red Wine Vinegar and Extra Virgin Olive Oil, emulsify and set aside.
2. Prep all ingredients and set aside.
3. Heat water to boil and set aside.
4. Take 1 rice paper sheet and dredge in water until limp, lay out on cutting board.
5. Pile 1 slice of prosciutto, followed by spinach, onion, asparagus, tomato, parmesan and gently push ingredients down and keep in 'rectangle' shape.
6. Take one side of rice paper and tuck over ingredients, starting to roll salad, as tight as rice paper will let you. If the rice starts to spilt in a few places, that is okay - as long as the majority of it is still whole.
7. Lay formed roll aside and wet another rice paper sheet and lay on cutting board.
8. Place the roll in the center of the second sheet and roll it again.
9. Continue to roll as many as you would like.
10. Using a slicer knife, slice rolls into 4 pieces, at least 1 & 1/2 inches in length, removing and discarding ends.
11. Serve salad upward like sushi rolls and drizzle with dijon vinaigrette - and enjoy!