1/4 pound thinly sliced prosciutto
4 small portobello mushroom caps, stemmed and thinly sliced
6 ribs celery from the heart with leafy greens, thinly sliced on an angle
1/2 small red onion, thinly sliced
1/4 cup extra virgin olive oil (EVOO)
Juice of 2 lemons
Salt and pepper
2 cups baby arugula
1/2 cup flat leaf parsley leaves
Truffle oil, for drizzling (optional)
Pre-heat the broiler. Arrange the prosciutto in a single layer on a foil-covered baking sheet and broil until crisp, 3-4 minutes. Set aside.
Toss the mushrooms, celery and onion with the EVOO and lemon juice; season with salt and pepper. Arrange on a platter and top with the arugula and parsley. Drizzle with truffle oil, if using. Break up the crispy prosciutto and scatter over the salad.