INGREDIENTS

7 Cups of Arugula

1 Fennel Bulb Sliced

Pitted Olives

1 cup cherry tomatoes

A few stalks of Scallions or red onion

1/2 cup olive oil

1/4 c balsamic vinegar

2 oz prosciutto 

1/2 cup shaved parm

handful of toasted pine nuts 

croutons

salt and pepper