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Pear, Prosciutto and Arugula Star

Tuesday, 19 May 2020 18:56

TASTE News Service, May 19, 2020 – This is the time of year when most of us are enjoying grilling and eating outdoors.

However, we are often looking for lighter options as the weather warms. Taste Washington Travel obtained the following recipe from Niman Ranch, an American company that produces sustainable and humanely-raised high quality pork.

We think this salad could be an ideal brunch dish or a substantial first course before heavier grilled meat or seafood courses.  

The recipe couldn’t be simpler. The only thinking you’ll need to do is deciding which bottle of rosé to serve with this dish.


Grilled Pear, Prosciutto and Arugula Salad




 For the salad:

1-1/2 cups (loosely packed) baby arugula, more or less, as desired

4 slices Niman Ranch Prosciutto, torn into pieces

1 firm pear, slices 1/8-inch thick

1/3 cup goat cheese, crumbled

1/4 cup toasted pecans, chopped

1/2 small red onion, thinly sliced


For the dressing:

3 tablespoons olive oil

1 tablespoon Dijon mustard

2 tablespoons lemon juice

1 teaspoon balsamic vinegar

1-2 tablespoons honey

Salt and freshly ground black pepper to taste


Cooking Instructions

1. Heat a grill pan over medium-high heat and spray with nonstick spray.

2. Lightly brush both sides of the pear slices with the olive oil and sprinkle with a little salt. Grill until they have visible grill marks, 1 to 2 minutes per Remove from pan and let cool.

3. In a small jar with a lid, combine the olive oil, dijon mustard, lemon juice, balsamic vinegar and honey. Cover and shake until well mixed. Taste, and add salt and pepper as needed.

4. Scatter arugula onto a large serving dish or Arrange prosciutto across the top, then add grilled pears, red onion, pecans, and goat cheese evenly around the platter.

5. Drizzle with prepared dressing and enjoy!

Last modified on Tuesday, 19 May 2020 19:09


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