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Prosciutto with Pears and Arugula
Rachael Ray

Prosciutto with Pears and Arugula

Serve with Tuna Mini Melts with Rosemary, Roasted Red Pepper Dip and Portobello Pizzas.

Serve with Tuna Mini Melts with Rosemary, Roasted Red Pepper Dip and Portobello Pizzas.

Ingredients

  • 1 bundle arugula leaves
  • 1 ripe bosc pear
  • 1 lemon
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper
  • 8 slices prosciutto di Parma

Preparation

Place the arugula in a bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, EVOO, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

Ingredients

  • 1 bundle arugula leaves
  • 1 ripe bosc pear
  • 1 lemon
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper
  • 8 slices prosciutto di Parma

Directions

Place the arugula in a bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, EVOO, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

Tags:antipasti, appetizers, fruit, Italian, no-cook, pork, salads, undoRS, vegetables