Mushroom, Reggiano Salad

* 2 portobello mushrooms
* arugula lettuce
* balsamic syrup (home made)
* parmigiano reggiano, shaved slices
* thin slices of prosciutto or seranno ham

Sauté slices of portobello mushrooms in some olive oil. Sprinkle with a little salt. Not much since the prosciutto will be salty enough. No pepper. The arugula is peppery enough. Set mushrooms aside. Fry until crispy like bacon (who doesn’t love bacon?), slices of Serrano or prosciutto, adding more olive oil if required. Place arugula on a platter. Layer on top the sautéed mushrooms, fried prosciutto, shavings of regianno, and drizzle with the syrup.