One of Paul’s favorites.
This salad brings together sweet pears, peppery arugula, creamy gorgonzola and toasted walnuts. Paul’s Pear Balsamic ties the whole plate together.
Ingredients
- 2 pears, cored and thinly sliced
- 10 cups baby arugula
- 2 ounces prosciutto, diced
- 2 tablespoons crumbled gorgonzola
- 2 tablespoons toasted walnuts
- 1 tablespoon Paul’s Rockin’ EVOO
- ¼ cup Paul’s Pear Balsamic
- Sea salt and freshly ground black pepper
Method
- Cook the prosciutto in a sauté pan over medium heat until crisp. Drain on paper towels.
- Toss the arugula with Rockin’ EVOO, a small pinch of salt and black pepper.
- Add the pears, crisp prosciutto, gorgonzola and walnuts.
- Finish with Paul’s Pear Balsamic and serve immediately.
Pour it with Roero Arneis DOCG.
The wine’s pear and white-peach notes mirror the fruit while its clean acidity keeps the gorgonzola and prosciutto feeling fresh.
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