INGREDIENTS
Serves 2
1 head butter lettuce (Boston lettuce), separated into leaves
1/2 pound mushrooms (such as porcini or chanterelles), cleaned and cut into 1/4" slices
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1/4 pound thinly sliced prosciutto
1/4 cup grated Parmigiano-Reggiano cheese
1. Arrange the tender inner leaves of the lettuce on two large salad plates, covering almost the entire surface.
2. In a medium skillet over medium-high heat, sauté the mushrooms in 1/4 cup olive oil until the water they release has evaporated, about 4 minutes; season with salt and pepper. Keep warm.
3. Drizzle the lettuce leaves with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil per plate.
4. Tear the prosciutto into bite-sized pieces and sprinkle it over the lettuce leaves. Top with the warm mushrooms and sprinkle with the cheese. Serve immediately.