Place a slice of prosciutto on a board or clean work surface. Gather a small bunch of salad greens and lay them at one of the short ends of the slice of prosciutto. Roll the prosciutto up to form a tube with greens coming out of both ends. Cut the roll in half in the middle of the slice of prosciutto and stand each half salad roll up on a serving plate or platter.
They will look like small trees, with the prosciutto as the trunk and the salad greens as the foliage. You can make these a few hours ahead and wrap them in the fridge until needed.
Measure Frescolio EVOO and vinegar in a small jar or squeeze bottle and shake. If you have refridgerated the salad rolls, take them out about 15 minutes before serving to allow them to come to room temperature. When you are ready to serve the salad rolls, drizzle the vinaigrette on the greens, but don’t worry if there is some on the prosciutto as well.