INGREDIENTS
3/4 lb
orzo
1 serving
olive oil
4
ears corn
1 lb
cherry tomatoes
1 serving
kosher salt
4 cloves
garlic
1/2 cup
parmesan cheese
2 tbsps
white wine vinegar
1
juice of lemon
1 tsp
honey
30
cracks pepper
1/2 cup
olive oil
1/4 cup
vegetable oil
2 ozs
arugula
3 ozs
prosciutto di parma
1/4 cup
basil leaves
1 tbsp
chives