Pear and Prosciutto Salad
By Chef John Ash
If Asian Pears aren’t available, you can use tart-sweet apples, regular pears, mangoes or whatever else is best in the market. This simple salad is a fantastic side, or can become a quick meal when grilled chicken, salmon, or shrimp is added. Serve with the elegant Sonoma Cutrer Les Pierres.
Total Time 15 minutes
Prep Time 15 minutes
Difficulty Level Beginner
1 tbsp freshly squeezed lemon juice
3 tbsp extra-virgin olive oil
1 tsp finely chopped shallots
Drops of honey to taste
Freshly ground black pepper to taste
4 c gentle packed baby arugula
1 medium ripe Asian pear, cored, peeled and thinly sliced
4 ripe figs cut into fans
2 oz shaved Parmigiano Reggiano
4 slices thin (2 oz) prosciutto "bacon"
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 and the prosciutto.
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. Serves 4.