Poached Pear Salad With Arugula, Prosciutto And Parmesan
In this delightful salad recipe, tender poached pears are paired with peppery arugula, savory prosciutto, and nutty Parmigiano-Reggiano cheese to create a beautifully balanced dish. The pears are gently simmered in a fragrant spiced syrup and wine mixture, infusing them with complex flavors. Tossed in a shallot and balsamic vinaigrette, this elegant salad is a perfect combination of sweet and savory, making it a lovely choice for a special meal or gathering.
— Constant Cookbook
Ingredients
- 2 cups spiced poaching syrup*
- 2 cups Pinot Grigio or other acidic white wine
- 4 Bosc pears, each 5 to 6 oz., peeled, cored
- and halved
- 2 Tbs. minced shallots
- Salt and freshly ground pepper, to taste
- 2 1⁄2 Tbs. balsamic vinegar
- 3 1⁄2 Tbs. extra-virgin olive oil
- 15 cups baby arugula
- 1 1⁄2 oz. Parmigiano-Reggiano cheese, thinly
- shaved with a vegetable peeler
- 6 thin slices prosciutto
Instructions
- In a 10-inch braiser, combine the poaching syrup and wine. Place the pear halves, cut sides down, in the pan; if desired, press a piece of parchment paper over the pears and spoon some of the poaching liquid on top to help keep the pears submerged. Set over medium-high heat and bring to a simmer. Reduce the heat to low and cook until the pears are tender when pierced with a knife, 20 to 30 minutes.
- Using a slotted spoon, transfer the pears to a plate and let cool to room temperature. Reserve the poaching liquid for another use. Cut 2 of the pear halves into 6 slices each. Set the pear slices and remaining pear halves aside.
- Put the shallots in a small bowl and season with salt and pepper. Let stand for 5 minutes, then whisk in the vinegar. Slowly drizzle in the olive oil, whisking constantly.
- In a large bowl, combine the arugula, 1 oz. of the cheese, the pear slices and the dressing. Season with salt and pepper and toss to combine. Divide the salad among 6 plates, mounding it slightly off center. Garnish with the remaining cheese.
- Wrap each of the remaining pear halves with a slice of prosciutto, draping it loosely like a shawl. Lean a pear half on the front of each mound of salad. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen
- * Available at Williams-Sonoma stores.
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