Recipe for Arugula, Mushroom and Walnut Salad by Uberto Creatini, Food & Wine Magazine
Savory herbs flavor this salad including sorrel, basil, parsley, tarragon and chervil.
This recipe was developed by the Prosciutto de Parma® consortium. For more recipes that feature this famous specialty Italian ham please visit Parmaham.com
Sauteed Sonoma Foie Grass served with honey roasted apricots, arugula and onion confit over arugula salad.