Insalata Di Pera E Pistacchio Recipe
baby Arugula with Bosc pears, prosciutto crudo, pistacchio and crumbled gorgonzola cheese in a E.V.O.O. honey lemon vinaigrette
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Arugula
Rinse the baby arugula under cold water and pat dry with a paper towel. Place it in a large salad bowl.
- 2
Slice the Pears
Wash the Bosc pears, cut them in half, remove the core, and slice them thinly. Arrange the slices over the arugula.
- 3
Add Prosciutto
Tear the prosciutto crudo slices into smaller pieces and scatter them over the salad.
- 4
Add Pistachios
Roughly chop the pistachios and sprinkle them over the salad.
- 5
Add Gorgonzola
Crumble the gorgonzola cheese and sprinkle it evenly over the salad.
Vinaigrette Preparation
- 6
Mix the Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, honey, and lemon juice until well combined.
- 7
Season the Vinaigrette
Add salt and black pepper to taste. Whisk again to combine.
Final Assembly
- 8
Dress the Salad
Drizzle the vinaigrette over the salad. Toss gently to combine all ingredients without bruising the arugula.
- 9
Serve
Serve the salad immediately while fresh and enjoy!
