Categories: Salads, Vegetables, Italian 
      Yield: 6 servings 
  
      2 bn Fresh arugola 
     10 lg Mushrooms 
     15    Lonza slices; thinly sliced 
           -(cured pork loin) 
    1/4 c  Pine nuts; toasted 
     20    Parmigiano-Reggiano shavings 
    1/2 c  Lemon juice; fresh squeezed 
    3/4 c  Olive oil 
      2 tb Parsley; fresh, fine chop 
      2 tb Garlic; pureed 
           Salt 
           Fresh black pepper 
  
  Prosciutto may be substituted for lonza slices. 
  Trim the ends of the arugola, discard any damaged leaves. rinse, dry well 
  and place in a large bowl. 
  Dry clean the mushrooms with a paper towel and slice very thinly. Toss 
  immediately with some of the lemon juice and add to the bowl. 
  Cut the lonza into strips and add to the bowl with the pine nuts. 
  Prepare the dressing with the reamining lemon juice, olive oil, parsley, 
  pureed garlic, pepper and a little salt. 
  Pour the dressing over the salad, tossing lightly and top with the 
  parmigiano shavings. Serve immediately. 
  Prep time= 20 mins.