4 Courses to Love – Arugula with Pears + Prosciutto (course two)
The beauty of this salad is that it doesn't rely on spices or seasonings. All ingredients are natural pairs with one another, which saves you a lot of work in measuring and calculating, but still makes you look like a rockstar.
- 2 handfuls of fresh arugula
- 4 thin slices of prosciutto
- 1 Bosc pear
- crumbled gorgonzola cheese
- 1 lemon
- 2 tsp fruity extra-virgin olive oil
- 1 pinch of garlic powder
- 1-2 pinches of gray sea salt or kosher salt
- 2 grinds fresh-cracked black pepper
First, Make the Prosciutto Crisp:
Preheat the oven to 375
On a baking sheet, arrange two pieces of prosciutto together to form a flowering shape. Do this with the 4 pieces of prosciutto, creating two flowers.
Carefully place the baking sheet with the prosciutto on it in the oven and bake for about 10 minutes, or until the color begins to darken slightly and the ham becomes crisp.
Prepare the other ingredients:
Cut 6, 1/8 inch rings from the center of the pear. Remove and discard any seeds.
Cut the lemon in half and squeeze lemon juice over the pear slices so they're completely coated.
Toss the arugula, olive oil, garlic powder, salt, and pepper together in a bowl.