As part of the Market to Kitchen chef series, Ryan Kate presented this Chef Demo in conjunction with Food Day for Kids, 10/17/15.
12 Grissini (or pretzel rods)
2 C. Arugula and Spinach mix
1 t. extra virgin olive oil
½ t. red wine vinegar
¼ t. lemon juice
12 slices Prosciutto
½ C. Honey-Mustard dressing
Salt and freshly cracked black Pepper
Thinly slivered Vegetables of your choice
Toss the arugula/spinach mix, extra-virgin olive oil, red wine vinegar and lemon juice in a medium mixing bowl until well mixed.
Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired).
Line the prosciutto with about 2-3 tablespoons of the dressed arugula.
Season to taste with salt and pepper.
Add a few slivered veggies vertically.
Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining portions.
Serve on platter or standing up in a glass or mason jar.