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Orzo Salad With Prosciutto & Parmesan Vinaigrette - The Original Dish
Ingredients
- ¾ lb orzo
- olive oil
- 4 ears corn, husked
- 1 lb cherry tomatoes
- kosher salt
- 4 cloves garlic, chopped
- ½ cup grated parmesan cheese
- 2 tbsp white wine vinegar
- 1 lemon, juiced
- 1 tsp honey
- 30 cracks fresh black pepper
- ½ cup olive oil
- ¼ cup vegetable oil
- 2 oz arugula
- 3 oz thinly sliced Prosciutto di Parma, each slice cut into thirds
- ¼ cup packed basil leaves, torn
- 1 tbsp minced chives
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