Pear and Prosciutto Salad – Sonoma-Cutrer
BY CHEF JOHN ASH If Asian Pears aren’t available, you can use tart-sweet apples, regular pears, mangoes or whatever else is best in the market. This simple sala
Ingredients
- 1 tbsp freshly squeezed lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp finely chopped shallots
- Drops of honey to taste
- Kosher salt
- Freshly ground black pepper to taste
- 4 c gentle packed baby arugula
- 1 medium ripe Asian pear, cored, peeled and thinly sliced
- 4 ripe figs cut into fans
- 2 oz shaved Parmigiano Reggiano
- 4 slices thin (2 oz) prosciutto bacon
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