Prosciutto Rolls with Parmesan, Cherry Tomatoes and Basil
Roll up prosciutto slices and place on plates.
Rinse, trim and shake arugula and iceberg lettuce dry. Tear into bite-sized pieces.
Rinse and halve tomatoes. Divide lettuce, tomatoes and olives among plates. Top with basil leaves and Parmesan cheese.
Whisk balsamic vinegar with honey and olive oil. Season with salt and pepper and drizzle over salads.