Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Grill Roasted Turkey...
Apple-Rhubarb Crisp
Poppy Seed Bars
Spotlight On
Get delicious almond recipes and a chance to win $1000 on Cooking.com!
Comfort Cooking with Daisy: Top these recipes with sour cream.
Nutritious Almond Recipes: Add almonds to delightful dishes.
Sponsored Recipe Challenge: Submit your favorite dessert recipes with almonds.
Home > Recipes > Recipe

Prosciutto, Pear and Parmesan Salad with Lemon and Chervil Vinaigrette
Source: Salads -- Cooking With Style
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
 Total Time:  30 Minutes
 Yield:  Serves 4
RECIPE INGREDIENTS
For the Dressing:
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Juice of 1 lemon
1 tablespoon finely chopped chervil
1 clove garlic, finely chopped
For the Salad:
1 bunch arugula
4 medium-size ripe pears
Juice of 1 lemon
3 1/2 oz thinly sliced prosciutto
3 1/2 oz grated parmesan cheese
2 tablespoons small chervil sprigs
Freshly ground black pepper
Prosciutto, Pear and Parmesan Salad with Lemon and Chervil Vinaigrette Recipe at Cooking.com
DIRECTIONS
FOR THE DRESSING: Combine all the dressing ingredients in a small bowl and whisk until well blended.

FOR THE SALAD: Arrange the arugula leaves in individual serving bowls. Drizzle with a little of the dressing and toss gently. Leaving the skin on, cut each pear into 8 pieces. Sprinkle them with the lemon juice to prevent discoloration. Tear the prosciutto into bite-size pieces. Arrange the pears and prosciutto over the arugula. Scatter the Parmesan and chervil sprigs on top. Drizzle the salads with more dressing. Add freshly ground black pepper according to taste.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 383
Fat. Total: 20g
Fiber: 5g
Carbohydrates, Total: 34g
Sodium: 1305mg
% Cal. from Fat: 47%
Cholesterol: 32mg
Protein: 15g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2010 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
EatingWell Magazine - free trial issue! Click for details.