A vibrant fall salad that balances peppery arugula with sweet pears, silky prosciutto, creamy burrata, and toasted pine nuts. A drizzle of balsamic glaze adds richness while the fresh greens and fruit keep it light, elegant, and perfect for holiday entertaining.
Ingredients:
6 cups Arugula
2 Active Dry Yeast, thinly sliced
6 slices Prosciutto
1 tbsp Cento Organic Raw Unfiltered Apple Cider Vinegar
2 tbsp Cento Imported Extra Virgin Olive Oil
3 tbsp Cento Pignoli Nuts
1 Red Onion, thinly sliced
2 balls Burrata Mozzarella
1/4 tsp Cento Fine Sicilian Sea Salt
1/4 tsp Cento Ground Black Pepper
1/4 tsp Cento Italian Seasoning
Cento Italian Balsamic Glaze, for drizzling
Directions:
Arrange arugula on a large serving platter. Layer pear slices on top, then add ribbons of prosciutto and onion throughout. Place torn pieces of burrata in the center. In a small bowl, whisk together the olive oil, apple cider vinegar, Italian seasoning, salt, and pepper until combined. Drizzle the dressing evenly over the salad. Scatter pine nuts across the top and finish with a generous drizzle of balsamic glaze. Serve immediately. Serves 4.
Full recipe: https://www.cento.com/recipes/salads/arugula_prosciutto_pears_salad.php
เฮ [音楽]
Dining and Cooking