Famous Chef's Recipes | Celebrity Recipes | The Gourmet Review

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


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)



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

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