Chef Hugo Matheson uses American-made prosciutto from La Quercia (www.laquercia.us) for this easy dish. He also says, “If you do not like the bitterness of radicchio, swap it out for arugula. You want to use a fairly strong flavor so that it is not overwhelmed by the other flavors.”

12 slices prosciutto (about 8 oz.)
1 small head radicchio, finely shredded (3 cups)
6 oz. Parmesan cheese, broken into 1/2-inch chunks* (1 1/2 cups)
1/4 cup extra-virgin olive oil
2 Tbsp. balsamic vinegar

On a serving platter arrange the slices of prosciutto. Sprinkle radicchio over prosciutto. Top with Parmesan cheese. In a small screw-top jar, combine olive oil and balsamic vinegar. Cover and shake well to combine. Drizzle salad with the mixture. Makes 8 servings.

*Tip: Use the tip of a paring knife to break the cheese into small irregular chunks. We like Parmigiano-Reggiano cheese best on this salad.

Per serving: 207 cal., 15 g fat (5 g sat. fat), 34 mg chol., 1,109 mg sodium, 2 g carbo., 0 g fiber, 16 g pro.