Arugula, Asian Pear and Prosciutto Salad
By Chef John Ash
A beautiful salad that captures the flavors of the season. Blue cheese is called for in this recipe, but you could use any cheese that you prefer. Also, if Asian Pears aren’t available use apples, mangoes or whatever else is best in your market.
Difficulty Level Easy
1/4 C Freshly squeezed lemon juice
3 tbs Extra virgin olive oil
1 tbs finely chopped shallots
1 tsp honey - to taste
Freshly ground pepper
8 C Gently packed baby arugula
4 Small Asian pears, cored, peeled and thinly sliced
4 oz Finely sliced creamy blue cheese
2 oz 8 slices thin prosciutto "bacon" (method follows)
In a large salad bowl, whisk the lemon juice, olive oil, shallots, honey and salt and pepper together. Gently toss the arugula to coat it with the dressing. Add the pears and toss them with the arugula once or twice.
Arrange attractively on plates and top with the cheese, prosciutto and microgreens.
For the prosciutto bacon: Heat the oven to 375 degrees. Set a rack on a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, about 8 minutes. Let cool then break into shards and chips or leave whole.