Arugula and Prosciutto Salad with Pears, Blue Cheese, and Pecans

By Mary-2

Recipe courtesy Emeril Lagasse, 2001

Ingredients

• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt
• Pepper
• 1 bunch arugula, washed and stemmed
• 1 cup pears, thinly sliced
• 1/4 cup Maytag Farms blue cheese
• 1/2 cup pecans, toasted
• 1/4 pound prosciutto, sliced thinly

Preparation

Step 1

In a small bowl, whisk together balsamic vinegar and oil, and season with salt and pepper. Set aside.

In a large salad bowl, combine arugula, pears, and blue cheese. Toss with the dressing. Top with pecans and prosciutto, and serve.