To make the cannellini bean salad, combine the beans, carrots, celery, red pepper, yellow pepper, tomato, olives, arugula, chives, cilantro, vinegar, and 1/2 cup olive oil. Season with salt and pepper. Marinate at least 2 hours.
To make the mushroom marinade, combine vinegar, garlic, herbs and remaining 1/2 cup olive oil. Brush mushrooms with marinade and grill on each side about 2 minutes. Remove and wrap each mushroom with 1 slice of prosciutto. Return to the grill, and cook until meat gets crispy and mushroom is tender. Slice thin.
Dust Pollio TM Fresh Mozzarella slices with flour, dip in egg then crust with pistachios. Refrigerate until needed.
For each serving, heat 1 oz. of butter in a saute pan and brown 2 pieces of cheese on both sides. Place 5 oz. salad on a serving plate and top with 3 slices of mushroom and warm cheese.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.