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Prosciutto, Pear and Parmesan Salad with Lemon and Chervil Vinaigrette

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Source: Salads -- Cooking With Style

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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

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:

Carbohydrates, Total:

34g

Sodium:

1305mg

% Cal. from Fat:

47%

Cholesterol:

32mg

Protein:

15g

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