Arugula And Prosciutto Salad With Pears, Blue Cheese, Pecans Recipe - Cooking Index
Arugula And Prosciutto Salad With Pears, Blue Cheese, Pecans Recipe - Cooking Index
| 3 tablespoons | Balsamic vinegar | |
| 2 tablespoons | Extra-virgin olive oil | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 x | Arugula - washed. Stemmed | |
| 1 cup | Pears - thinly sliced | |
| 1/4 cup | Maytag Farms blue cheese | |
| 1/2 cup | Pecans - toasted | |
| 1/4 lb | Prosciutto - sliced thinly |
In a small bowl, whisk together balsamic vinegar and oil, and season with salt and pepper. Set aside.
In a large salad bowl, combine arugula, pears, and blue cheese. Toss with the dressing. Top with pecans and prosciutto, and serve.
This recipe yields 2 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B36) - from the - TV FOOD NETWORK
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