Arugula Pasta Salad with Wild Mushrooms This is a warm salad in which the arugula barely gets wilted from the heat of the pasta. It includes low-fat goat cheese that may not be available in your area. But since the amount is so small, regular goat cheese wonít add that much more fat. Makes 4 servings.
	Ingredients: 1 ounce dried porcini mushrooms Kosher salt 1 pound orecchiette (ear-shaped) pasta or other short pasta 2 bunches arugula 11/2 tablespoons extra-virgin olive oil 2 tablespoons dry white wine 1 tablespoon balsamic vinegar 2 tablespoons minced shallots Freshly ground black pepper to taste 2 ounces prosciutto 2 ounces low-fat goat cheese, crumblee
	Instructions: 1. Put mushrooms in a small bowl with 1cup hot water for 30 minutes. 2. Drain through a cheesecloth, reserving liquid. 3. Chop coarsely or cut into thin strips. 4. Meanwhile, bring 4 quarts of water and 1 teaspoon salt to boil on the stove for pasta. 5. Cook orecchiette until just tender, about 10 minutes. Drain. 6. While pasta cooks, trim roots from arugula, wash in lots of cool water, and drain. 7. Cut crosswise into 1/2 -inch-wide strips. Put arugula in a large mixing bowl. 8. In a small bowl, combine oil, wine, vinegar, shallots, salt, pepper, and 1/4 cup of reserved mushroom liquid (save the leftover liquid for soups or stocks). 9. Stack slices of prosciutto and cut crosswise into thin strips. 10. Add cooked pasta to arugula along with prosciutto, cheese, and reserved porcini. 11. Add dressing and toss. Cooking Tip Normally prosciutto is sliced very thin at the deli or butcher shop. For this recipe and others like it, ask for thicker slices, about six per four ounces. This makes the prosciutto easier to cut into strips.

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