Arrange the prosciutto slices decoratively around the edges of 4 salad plates.
In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to taste. Place the arugula in the center of the 4 plates.
In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2 teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.
Yield: 4 servings