Arugula Salad with Pears, Prosciutto & Aged Gouda

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


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

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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