Prosciutto Rolls with Fennel Arugula and Mint
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 small garlic clove, smashed with the blade of a knife
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly ground black pepper
- 6 prosciutto slices, halved lengthwise
- 2 cup baby arugula leaves
- 1 medium fennel bulb, fronds trimmed, halved lengthwise, each half thinly sliced lengthwise
- 4 ounce Parmigiano cheese, shaved
- 1/2 cup mint leaves, torn if large
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