ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
This is a simple but elegant salad when plated correctly.
Provided by Julie Racine
Categories Arugula Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg
MESCLUN, ARUGULA AND FENNEL SALAD WITH PROSCIUTTO AND PEAR VINAIGRETTE
Categories Salad Thanksgiving Fall
Number Of Ingredients 10
Steps:
- Directions: In a small bowl, stir together the pear nectar and vinegar. Season with salt and pepper. Set the dressing aside. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb. Cut the fennel bulb in half lengthwise and cut away and discard the core. Slice crosswise paper-thin. Set aside. In a bowl, combine the mesclun and arugula. Add half of the dressing and toss well. Divide the greens evenly among individual plates. Top the greens with the fennel, prosciutto and figs and drizzle with the remaining dressing. Using a cheese plane or a vegetable peeler, shave thin slices from the cheese and sprinkle over the salads. Season with pepper and serve. Serves 4 Adapted from
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