Arugula with Prosciutto, Pears and Parmesan
Stanley Tucci recipe that is based on the Italian tradition of using seasonal fruits - such as pears, apples, figs and grapes with Parmesan cheese at the end of the meal.
Ingredients
For the sherry-shallot vinaigrette:
- 1 small shallot, finely diced
- 1 Tablespoon Dijon mustard
- 1/4 cup sherry vinegar 2 fl. oz
- Kosher salt and freshly ground pepper
- 1/4 cup canola oil 2 fl. oz
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon hot water
- 12 ounces arugula leaves
- 8 thin slices prosciutto
- 2 firm, ripe pears, peeled, cored, and thinly sliced can substitute apples, oranges, grapes or figs
- 2 ounces large Parmesan cheese shavings
Instructions
To make the vinaigrette:
- In a small bowl or wide-mouthed jar, whisk together the shallot, mustard, vinegar, 1/2 teaspoon salt and pepper, to taste. Slowly add the canola oil, olive oil and hot water, whisking to make smooth, emulsified dressing. This makes 1 cup (8 fluid ounces) of vinaigrette and you will need about 1/2 cup for the salad.
- In a large bowl, toss the arugula with the 1/2 cup (4 fluid ounces) vinaigrette. Distribute evenly among 4 salad plates. Garnish each plate with 2 slices of the prosciutto and equal portions of the pears. Use a vegetable peeler to shave portions of the Parmesan on top. Serve immediatly.