This month's Bon Appetit magazine had a great sounding recipe - Pear Wedges with Prosciutto and Mint. Essentially it consisted of thinly sliced prosciutto, pears, and a sweet vinaigrette sprinkled with mint. I had some arugula in the fridge calling out to be eaten so it was decided to make this a salad.
Like Italian classic prosciutto and melon, this dish combined sweet fruit with the tangy saltiness of the meat. Serving this up on a bed of arugula made for a wonderful first course for dinner the other night. If you're looking for a wonderful starter for a special dinner . . . don't look any further!
Pear Wedge Salad with Proscuitto and Mint
1 tablespoon olive oil
2 teaspoons canned pear nectar
1 teaspoon Sherry wine vinegar
1/4 teaspoon aniseed, lightly crushed
2 tablespoons sliced fresh mint, divided
1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
Thin prosciutto slices
2 cups arugula leaves
Arrange the arugula on two plates.
Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.
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