Peppery Greens with Pears, Prosciutto and Comté
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Part of the last CSA haul that we got from our friend included the most beautifully ripe Red Clapp pears. I hadn’t had them before, and after I ate the first one, I knew it would be a great addition to a salad.
For this salad, I plated a big pile of baby arugula and stripped a few thyme leaves over the top of it. I added some sliced Red Clapp pears, thin strips of prosciutto, and some slices of Comté cheese. I sprinkled on some gray salt and freshly cracked black pepper, a really nice extra-virgin olive oil and an aged balsamic. It was absolutely delicious!
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
