Lasagna Appetizer Salad with Tre Stelle® Bocconcini

Instructions

• • Preparation: Drain the Tre Stelle® Bocconcini and cut into slices. Cut fresh lasagne sheets into 3” squares. Slice prosciutto into thin strips. Drain sundried tomatoes in oil and cut into thin strips.
  • Make dressing by whisking together the dressing ingredients; set aside.
  • Meanwhile bring salted water to a boil in a large pot.
  • Add lasagna sheets and cook until al denté.
  • Drain well and set aside.
  • In a small skillet fry prosciutto until crisp, remove from heat and drain on paper towels.
  • To assemble; layer three lasagna sheets per serving alternatively between arugula, Tre Stelle® Bocconcini and sundried tomato.
  • Drizzle with dressing and garnish with crisped prosciutto and Tre Stelle® Grana Padano Cheese Shavings.
  • *Using a vegetable peeler shave slices of Grana Padano; set aside or refrigerate until ready to use.
• Serve and enjoy!