ARUGULA
SALAD
WITH
PEAR &
PROSCIUTTO
BY
SPOONS
TO SPORK
April 12, 2012
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I love
it when
my
friends
live
close to
good
restaurants,
especially
when
they're
inexpensive
ones.
Then you
always
have a
convenient
place to
meet up.
My
friend
Paul
used to
live
above
Press
195
which is
a panini
shop in
Park
Slope
that has
great
sandwiches,
inexpensive
beers
and wine
and a
lovely
patio
during
the
summer.
Basically
a great
place
for
hanging
out.
Even
though
they
have
over 40
different
paninis
to
choose
from I'd
always
order my
favorite
the Prosciutto
Di Parma
with sliced
pears,
fontina,
baby
arugula
and a
drizzle
of extra
virgin
olive
oil.
I wanted
to make
something
light to
go with
my
deviled
eggs and
on my
way back
from the
gym this
morning
I passed
by Press
195
which
got me
thinking
about
their
panini.
I'm
trying
to eat
low carb
these
days to
fight
back
against
my
Easter
chocolate
gluttony
and that
panini
had
solid
potential
as an
arugula
salad
with a
couple
adjustments.
Instead
of the
fontina
I
decided
to
switch
to
Romano
cheese,
half
because
I
already
had some
in the
house
and half
because,
as a
hard
cheese,
its
lower in
fat than
fontina.
I'm
ditching
the
bread
and
bringing
in a
little
sweetness
by
adding
honey (I
know
honey's
not low
carb but
teaspoon
doesn't
hurt) to
the
dressing
for the
arugula
salad.
Sadly,
I'm
using
some of
the
last
honey
from my
parents'
bees,
both
their
hives suffered
colony
collapse
this
winter
which is
weird
because
the
hives
went
into
winter
looking
very
strong
but when
my
father
opened
them up
this
spring
there
weren’t
any bees
left.
Combined
the two
hives
left
behind
60
pounds
honey,
so they
certainly
weren’t
short of
food.
Most of
that
honey
will go
towards
setting
up new
hives
later
this
spring.
The
latest
research
has
linked
colony
collapse
to
pesticide
usage
but my
parents
don't
live in
an
agricultural
area.
Their
part of
Connecticut
is rural
and
mostly
forest.
My
mother
is into
organic
so they
don't
use any
pesticides.
We don’t
know
what
went
wrong.
Anyway,
this is
a great
salad
that’s
worthy
of some
of the
last of
my
precious
honey
from our
original
hives.
With
just a
couple
ingredients
this
salad is
easy to
out
together
and with
the
umani
from the
cheese
and
bacon
its
packed
with
flavor.
Pear,
Prosciutto
and
Arugula
Salad
(yields
one
large
salad or
2 side
salads)
(Total
time:10
minutes)
For
vinaigrette
-
1
teaspoon
white
wine
vinegar
-
1
teaspoon
mild
honey
-
1/2
tablespoon
fresh
lemon
juice
-
a
pinch
salt
-
a
pinch
black
pepper
-
1
1/2
tablespoons
olive
oil
For
salad
-
3
slices
prosciutto
(or
bacon)
-
1
teaspoon
olive
oil
-
1/2
ripe
pear,
thinly
sliced
-
3
cups
baby
arugula
-
3
tablespoons
shaved
Parmesan
or
Romano
For the
vinaigrette: Whisk
together
the
vinegar,
honey,
lemon
juice,
salt,
and
pepper
in a
salad
bowl.
Add the
olive
oil in a
slow
stream,
whisking
until
combined
well.
For the
salad: Cook
the
prosciutto
in oil
in a
10-inch
heavy
skillet
over
moderate
heat,
turning
frequently,
until
just
crisp,
about
3-5
minutes.
Transfer
to paper
towels
to drain
(pancetta
will
crisp as
it
cools).
Tear
into
bite-size
pieces.
Finish:
Toss
pear,
arugula,
cheese,
and
prosciutto
with
dressing
to coat.
Serve
immediately.
-My Pear,
Prosciutto
and
Arugula
Salad
recipe
was
inspired
by my
favorite
Press
195
sandwich
#35
the Prosciutto
Di Parma
with sliced
pears,
fontina,
baby
arugula
and a
drizzle
of extra
virgin
olive
oil.
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