Pear, Parmesan & Prosciutto Chip Salad
Prep Time
Serves
Cooking Mode
8 slices Sensations by Compliments Prosciutto
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
¼ cup olive oil
Salt and pepper to taste
1 pkg baby arugula
2 oz fresh Parmesan cheese, shaved with a vegetable peeler
2 red Anjou pears, cored and thinly sliced
8 slices Sensations by Compliments Prosciutto
2 tbsp balsamic vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
¼ cup olive oil
Salt and pepper to taste
1 pkg baby arugula
2 oz fresh Parmesan cheese, shaved with a vegetable peeler
2 red Anjou pears, cored and thinly sliced
Directions
1Preheat oven to 350°F (180°C). Place prosciutto on a baking sheet and bake on middle rack of oven until golden and firm, about 12 min. Let cool then crumble.
2In a large bowl, whisk together vinegar, syrup, mustard and oil. Season with salt and pepper. Add arugula, Parmesan, pear and prosciutto and gently toss to combine. Serve immediately.
Tips
1
Crisp the prosciutto in the morning and keep it refrigerated in an air-tight container.
Disclaimer
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Personal Note
Personal Note
