A wonderfully light salad that melds the tastes of pear, arugula, fennel, and prosciutto together in perfect unison.

Insalata di rucola con pera e prosciutto

Course: Salad
Cuisine: Italian
Keyword: Italian, salad, side dish
Author: Michelle De La Cerda

 A wonderfully light salad that melds the tastes of pear, arugula, fennel, and prosciutto together in perfect unison.

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Ingredients

  • 1 pkg. arugula (4-6 cups)
  • 1 small fennel bulb; thinly sliced
  • 1-2 ripe red pears , but not too ripe, slightly firm
  • 1/4 cup fresh parsley; chopped
  • 2-4 oz shaved Romano cheese
  • 2-3 oz prosciutto; diced

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp shallot; finely diced
  • 1/8 tsp fresh garlic; finely minced
  • Salt/pepper to taste

Instructions

  1. Prep all ingredients.

  2. Wash and dry greens.

  3. Add greens, fennel, pear, and parsley to a bowl and lightly toss.

  4. Add cheese and prosciutto to bowl. Toss and set aside.

Dressing

  1. Add all ingredients to a bowl and whisk briskly to emulsify the dressing.
  2. Pour a small bit over the salad and toss.
  3. Continue to add dressing until salad has reached the desired coating.
  4. Serve immediately.