Ingredients

• 1 1/2 cups baby arugula
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon red wine vinegar
• Salt and freshly cracked black pepper
• 12 slices prosciutto
• 1/2 cup honey Dijon mustard
• 12 grissini (thin breadsticks)

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Instructions

1. Toss the arugula, extra-virgin olive oil and red wine vinegar in a medium mixing bowl until well mixed. Season to taste with salt and pepper and toss again.
2. Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired). Line the prosciutto with about 1 tablespoon of the dressed arugula. Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining 11 portions.
3. Serve standing up in a Mason jar with the prosciutto portion on top.