Arugula Salad with Asian Pear and Crispy Prosciutto, do I need to say more? Ok, toasted pine nuts, Pecorino Romano and balsamic glaze. Light, fresh, crispy, sweet, salty and juicy, this salad has it all. I love all the ingredients in this recipe and how everything pairs together perfectly. This is a great salad to impress your family and friends and it’s easy to make.
ARUGULA WITH ASIAN PEAR, PROSCIUTTO, PINE NUTS, PECORINO ROMANO AND BALSAMIC GLAZE
Recipe by: Mark Calaminici | Food Loves Company
¼ cup pine nuts, toasted
6-8 slices of prosciutto
1 large Asian pear, diced or sliced
4-5 ounces baby arugula
2-3 tbsp. Extra virgin olive oil
Juice of ½ Lemon
Salt, to taste
Freshly cracked pepper, to taste
Pecorino Romano, finely grated, to taste, garnish
Balsamic glaze, to taste, garnish
1. In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Place in a bowl and set aside.
2. Preheat oven to 400 degrees. Place prosciutto slices on a baking sheet pan lined with parchment paper. Place in oven for around 10-15 minutes, depending on desired crispiness. As the fat starts to render and the prosciutto becomes darker and starts to look crisp, you can remove. You may place slices on plate lined with paper towel to soak up excess grease. Once cooled, you can break or chop up into pieces and add to the bowl with the toasted pine nuts. Dice one Asian pear and add that to the bowl as well.
3. In a large bowl, add arugula, extra virgin olive, lemon juice and season with salt and freshly cracked pepper. Toss to incorporate all ingredients.
4. Spread the arugula on a large plate. Top with pear and prosciutto mixture. Finish with a grating of Pecorino Romano and a drizzle of balsamic glaze. Enjoy!