Spatulatta.com Baby Green Salad with Cherry Tomatoes and Prosciutto Prosciutto ham is pressed and cured in a long and gradual curing process. Chef Lorenzo used Barilla Prosciutto de Parma for this recipe. Chef Lorenzo started this recipe by crisping the proscuitto. Makes 4-6 servings You'll need: 1 package of pre-washed baby greens 4 ounces of prosciutto ham 1 pint of cherry tomatoes Extra virgin olive oil 1/2 of a fresh lemon 1/2 teaspoon of salt A little adult help Equipment: A large fry pan A wooden spoon A small bowl A large bowl Individual salad plates or bowls A cheese grater A serving plate Slice the proscuitto into 1/4 inch by 1 inch strips. Warm 1 teaspoon of olive oil in the fry pan over medium heat for about 30 seconds. Add the prosciutto and sauté until it is slightly crisp on the edges. Remove the prosciutto from the pan and transfer to the small bowl. Let it sit while you assemble the salad. Put the baby greens in the large bowl. Drizzle olive oil over the greens and squeeze the lemon over the the greens. Add the salt and toss. Arrange the greens on the plates. Have Dad slice the cherry tomatoes in half. Sprinkle the tomatoes on top of the greens. Top with the prosciutto and serve. Mom will be impressed with your knowledge of Italian cuisine!