04.15Bartlett Pear and Prosciutto Salad Recipe | Wolfgang Puck
Courtesy Wolfgang Puck
Wolfgang Puck creates another seasonal favorite with his Bartlett Pear and Prosciutto Salad with EisweinVinaigrette recipe. The sweet and juicy pear is a favorite ingredient of mine. Remember, you can always substitute Asian, Bosc or Anjou pear, depending on the season. Instead of prosciutto, you can substitute ham, but I personally love the distinctive taste of prosciutto.
Serves: 4
INGREDIENTS
2 tablespoons ice wine (eiswein) or other sweet white dessert wine
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
2 teaspoons balsamic vinegar, preferably aged
Salt and freshly ground pepper
4 ripe Bartlett pears —halved, seeded and cut lengthwise into 1/4-inch-thick slices
1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices
4 thin slices of prosciutto
2 cups micro-arugula (1 1/2 hounces)
INSTRUCTIONS
In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper.
In a shallow dish, drizzle the sliced pear with 1 1/2 tablespoons of the dressing and toss to coat.
Arrange the slices on plates. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing.Drape a slice of prosciutto over the cheese.In the shallow dish, toss the arugula with the remaining dressing.Top the salads with the arugula and serve right away.
– The Gourmet Review
