Grilled Pears With Arugula, Prosciutto And Balsamic Reduction
- 7 ounces baby arugula
- 10 seckel pears or any other tiny variety, about 12oz
- 5 ounces prosciutto, shaved
- 4 ounces pecorino romano, shaved
- 3/4 cup aged balsamic vinegar
- Salt and pepper
- Extra-virgin olive oil
- Put the balsamico in a small skillet or sauce pan, and bring to boil over medium heat. Lower the heat and simmer until reduced to about a third of the original volume.
- Cut the pears in quarters and remove the center. Light a grill or preheat a broiler. Brush the pears with oil. Season with salt and pepper. Grill over high heat, cut sides up, until lightly charred, about 7 minutes. Let cool.
- Place a layer of arugula on individual plates. Top with prosciutto, pears, and pecorino. Drizzle with olive oil, and again season with pepper. Spoon the balsamic reduction on top and serve immediately.
arugula, pecorino romano, aged balsamic vinegar, salt, extravirgin olive oil
Taken from food52.com/recipes/18898-grilled-pears-with-arugula-prosciutto-and-balsamic-reduction (may not work)