Arugula and Prosciutto Salad with Poached Bosc Pear, Shaved Asiago and Balsamic Glaze

You will need: (serves 4)
12 Slices of good quality Prosciutto (such as Parma or Berkshire)
4 Handfuls of Arugula / Rockette
2 Small Bosc Pears (peeled)
1/4 cup sugar
EVOO
2 Cups Balsamic Vinegar
8 Shavings of Asiago Cheese
Salt

This is a very simple salad but it is always a crowd pleaser.  I made this dish as an appetizer for a small dinner party last weekend and everyone really enjoyed it.  It is especially complimentary if you are having a heavy or rich main course because the sweetness of the pears really freshen up the palate.

To start - we have to poach the pears.  Simply bring a small deep bottom pan full of water to a low boil and add your sugar and your peeled pears.  Cover the pan with parchment paper cut to fit the pan.  Cut a small hole in the middle of the round parchment paper cover to allow the steam to release while the pears poach.  Let boil for 15 minutes, strain and set aside.

Once the pears are cool enough to handle, slice them up and put them in the fridge for at least 30 minutes.

In the meantime bring your balsamic to a boil in a small saucepan and reduce by more than 1/2.  It should be thicker and sweet at the end of the reduction process.  Set aside and let cool.

In a small mixing bowl, toss your arugula in a little bit of EVOO and a pinch of salt.  When you are ready to serve, plate 3 slices of prosciutto per person, top with a handful of arugula and your poached pears, top with your asiago cheese and then drizzle with your balsamic glaze and voila!  A delish, fresh and summery salad!

Note* The pears and the balsamic glaze can be made in advance which makes this salad particularly easy when entertaining since it takes very little last minute prep time!

xo

Chef Natty