1/4 cup freshly squeezed lemon juice
3 tbsp. extra virgin olive oil
1 tbsp. finely chopped shallots
1 tsp. honey, to taste
Freshly ground pepper
8 cups gently packed baby arugula
4 small Asian pears, cored, peeled and thinly sliced
4 oz. finely sliced creamy blue cheese
2 oz. 8 slices thin prosciutto “bacon” (method follows)
Microgreens for garnish
Recipe credit: Chef John Ash
- In a large salad bowl, whisk the lemon juice, olive oil, shallots, honey and salt and pepper together. Gently toss the arugula to coat it with the dressing. Add the pears and toss them with the arugula once or twice.
- Arrange attractively on plates and top with the cheese, prosciutto and microgreens.
- For the prosciutto bacon: Heat the oven to 375°F. Set a rack on a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, about 8 minutes. Let cool, then break into shards and chips or leave whole.
Note: If Asian pears aren’t available use apples, mangoes or whatever else is best in your market.