Arugula Salad with Pears, Prosciutto & Aged Gouda

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


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

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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