Baby arugula's clean, slightly peppery flavor is terrific with mixed greens, but it really shines as a great salad base on its own, especially if you're adding sweet and salty ingredients to the combo.
Here we've combined wedges of juicy pears with ribbons of crispy prosciutto, adding a garnish of shaved Parmesan for a nutty note. Broiling the prosciutto is an optional step, but we like the effect (and the flavor)! Our basil vinaigrette makes a nice, simple dressing with this salad, but feel free to substitute your favorite.
fresh basil leaves
1 ½ Tbsp
golden balsamic vinegar
almond oil (or mild extra-virgin olive oil)
Salt and freshly ground black pepper
thinly sliced prosciutto
Earthbound Farm Organic Baby Arugula
firm but ripe Earthbound Farm Organic Pears, such as Barlett or D'Anjou
Parmesan cheese (shaved into thin ribbons)
To make the vinaigrette, place the basil and vinegar in a small food processor or blender and pulse to chop roughly. With the machine running, add the oil in a thin, steady stream. Season with salt and pepper to taste. Set aside at room temperature.
Position a rack about 7 inches below your broiler and preheat on high. Line a rimmed baking sheet with parchment paper or a Silpat liner and set aside.
Neatly stack the slices of prosciutto on top of each other. With a sharp knife, cut the slices crosswise into 1/2-inch-wide strips. Separate the prosciutto ribbons with your fingers as best you can and transfer them to the prepared baking sheet, arranging them in a single layer. Broil until the prosciutto is just crisp and lightly browned, 4 to 6 minutes, watching closely to make sure it doesn’t burn. Let cool.
Place the arugula in a large bowl and toss with the dressing to taste. Divide the greens among 6 plates. Cut the unpeeled pears into thin wedges and arrange 5 or 6 slices decoratively on top of each salad. Scatter the prosciutto ribbons on top of the arugula, and garnish each serving with shaved Parmesan. Serve immediately.
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