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
Vinaigrette
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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