Rice Salad with Prosciutto and Artichokes

Ingredients

• 4 cups rice white cold cooked
• 2 teaspoons dijon mustard 
• 3 tablespoons basil fresh chopped
• 3 tablespoons parsley fresh minced
• 4  green onions minced
• 3 tablespoons juice of lemon 
• 12 ounce marinated artichoke hearts halved drained
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese freshly grated
• 8 servings bell pepper to taste
• 3 ounces pancetta diced
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Whisk together vinegar, lemon juice, Dijon mustard, and olive oil in a small bowl until blended; set aside. In a large bowl, toss rice together with artichokes, prosciutto, parsley, basil, green onions, and Parmesan cheese.
2. Pour in dressing and stir to mix. Season to taste with pepper.
3. Serve either chilled or at room temperature.