Saturday, April 11, 2020

Sautéed pear salad with and farro
2 Tbsp. unsalted butter
2 Tbsp. oil
4 ripe but firm Bosc pears, quartered, seed removed
salt and pepper to taste
spice rub of choice
2C wild arugula
1C kale, cabbage mixture
1/2C cooked farro
6 pieces prosciutto, cut in half
1/2C Parmesan cheese, shaved
1/2C toasted walnuts

2 Tbsp. pear or champagne vinegar
2 Tbsp. balsamic vinegar
2 tsp. honey mustard
salt and pepper to taste
6 Tbsp. olive or walnut oil

Heat the butter and oil in sauté pan over medium heat.   Season pears with salt, pepper and spice rub and cook over medium-high heat, turning occasionally, until golden brown and starting to soften, about 5 – 7 minutes.  Transfer to a platter and let cool.

Shake vinaigrette ingredients together in a bowl.  Toss the pears with some of the vinaigrette.  Toss arugula, kale mixture, and farro together and divide among plates.  Place two prosciutto halves around the greens.  Top with pears and sprinkle with cheese and walnuts.
MAKES:  6 servings

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