Tuesday, June 16, 2009

Arugula salad with pears and prosciutto

This salad is fantastic! It’s a little bit fussy, because you need to prepare some of the ingredients separately before assembling, rather than just throwing everything together as you chop. But it’s worth it. If you’re planning on having a meal of left overs, this is the type of accompaniment that will make your family sit up and take notice…and will cut down on complaints about the left overs!

Arugula Salad with Pears and Prosciutto

Olive oil
4 thin slices of prosciutto, cut into 1/2 inch pieces
2 pears, cored and sliced lengthwise
Lemon juice

8 oz arugula, or mixed greens with arugula

4 T olive oil
2 T balsamic vinegar
Salt and pepper

Parmesan cheese, wedge

Fry the prosciutto in a tiny bit of olive oil until crisp. Set aside. Sprinkle the pear slices with lemon juice and set aside. Whisk the olive oil, vinegar, and seasonings together and pour over the greens in a bowl. Toss. Divide the greens onto 4 plates, top with pear slices and prosciutto crisps. Finally, top with a few shaved pieces of parmesan cheese.


Diana H said...

I love salads that are a whole meal. This is a great idea. Balsamic vinegrette makes a wonderful dressing.

Cyndi L said...

Vinegars make such refreshing dressings, don't they? :-)