PEAR AND PROSCIUTTO SALAD WITH LATE-HARVEST-WINE V

[JJ Judkins]

* Exported from MasterCook *

PEAR AND PROSCIUTTO SALAD WITH LATE-HARVEST-WINE VINAIGRETTE

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Serving Size : 4 Preparation Time :0:00
Categories : Salads TV Chefs
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Amount Measure Ingredient -- Preparation Method
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2 tablespoons sweet white late-harvest dessert wine such as ice wine (Eiswein)
2 teaspoons balsamic vinegar -- preferably aged
1 teaspoon Champagne vinegar
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ripe but firm organic pears -- halved, seeded, and cut lengthwise into slices 1/4 inch thick
1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella -- at room temperature, cut into 4 slices
4 thin slices prosciutto
2 cups organic baby arugula leaves -- about 1-1/2 ounces

In a small bowl, combine the wine, balsamic vinegar, and Champagne vinegar. Season lightly to taste with salt and pepper, stirring until the salt has dissolved. Whisking continuously, slowly drizzle in the olive oil until fully incorporated. Set this dressing aside.

With a small, sharp knife, carefully cut each pear lengthwise in half. Using the knife, a melon baller, or a sharp-edge teaspoon, carefully cut out the stems, cores, and seeds from each pear half. Then, use the knife to cut each half lengthwise into wedges about 1/4 inch thick.

Put the pear slices in a shallow dish and drizzle them with 1-1/2 tablespoons of the dressing. With clean fingers, gently toss the slices to coat them with the dressing, taking care not to break the slices.

Attractively arrange the pear slices on individual chilled serving plates, setting the empty shallow dish aside. Place a piece of burrata or buffalo mozzarella cheese in the middle of or alongside the pear slices on each plate. Lightly drizzle a little more dressing, a scant 1 teaspoon per serving, over the cheese and around the pears. Drape a slice of prosciutto partially over the cheese and pears on each plate.

In the shallow dish in which you dressed the pear slices, put the arugula and drizzle the leaves with the remaining dressing. Mound the arugula on top of each salad. Serve immediately.


S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 472 Calories; 22g Fat (43.9% calories from fat); 63g Protein; 1g Carbohydrate; 0g Dietary Fiber; 159mg Cholesterol; 6112mg Sodium. Exchanges: 9 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES :

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0