Constructed Pear Salad~ From The Kitchen Of StoneGable

5~Perfect ripe pears with stems attached 

2 cups Mixed greens

1 cup Arugula

1/2 cup Arugula, for garnish

1/4 cup pan roasted pecans, cooled and rough chopped

1/2 cup munchkin grapes (or use golden raisins, craisins, dried cherries, dried fig, etc)

1/4 cup bleu cheese crumbles

champagne vinaigrette (recipe follows)

6 thin slices of prosciutto 

honey, to drizzle


Champagne Vinaigrette

1/2 cup good olive oil (I use light OO for this recipe)

2-3 TBS good champagne vinegar

1 tsp honey

1/8 tsp dijon mustard

Mix well. Set aside



In a large no-stick skillet, cook prosciutto until crisp. Remove from heat and cool.

Choose 5 great fresh ripe pears.


Turn 4 pears on it's side and cup into 4 rounds.


Using an apple corer, take the core out of all the pear rounds EXCEPT the top with the stem attached.


In a large bowl mix the greens, pecans, cheese and grapes. Add just enough dressing to coat the greens. Toss 


Divide arugula between 4 plates.


Place the bottom of the pear on a plate. 

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