Hearts of Palm and Prosciutto

Ingredients:

• 1/4 cup "Four Monks" white wine basil vinegar
• 1/2 cup extra virgin olive oil
• 4 sprigs fresh thyme or 1/2 teaspoon dried
• 1/4 teaspoon green pepper
• 2 (14 oz) cans hearts of palm
• 1/2 pound prosciutto sliced very thin
• 2 bunches Arugula with large stems removed (optional)

Directions:

Combine vinegar, oil, thyme, pepper. Cut palms in half crosswise and dip in dressing, then wrap each with a slice of prosciutto. Place in remainder of marinade and chill until read to serve.