Arugula Salad with Pears, Prosciutto & Aged Gouda

Arugula Salad with Pears, Prosciutto & Aged Gouda
Photo by Scott Phillips

Ingredients

  • ¼ tsp. kosher salt
  • 3 oz. aged Gouda, cut into 2-inch-long sticks (1 cup)
  • 2 medium ripe pears, peeled if you like, cored, and cut into 1-inch chunks
  • 4 thin slices prosciutto, cut crosswise into ½-inch-wide ribbons
  • ¼ cup extra-virgin olive oil
  • 1 oz. walnuts, toasted and coarsely chopped (¼ cup)
  • ½ tsp. Dijon mustard
  • + 3 more ingredients
    • 5 to 6 oz. arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)
    • 2 Tbs. white-wine vinegar
    • 1/8 tsp. freshly ground black pepper

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil. In a large salad or mixing bowl, toss the arugula and the pears with half of the dressing. Divide among four plates, scatter the prosciutto and cheese on top of each salad, and drizzle with a little of the re...

View full recipe at Fine Cooking

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