Arugula Salad With Prosciutto Blue Cheese And Pear Recipes

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

Steps:

• Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
• Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
• Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
• Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Steps:

• Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

Steps:

• Place the butter, vinegar and sugar in a frying pan over medium heat.
• When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
• Place the rocket on serving plates and top with the pear and walnuts.
• Spoon over the pan juices and top with the blue cheese.