Recipe by MarieRynr
This first course requires no cooking and clearly demonstrates the stunning a few simple ingredients of the finest quality can have when thoughtfully combined. All the elements are intended to complement the unique flavours of a good ham and can be assembled in the last few minutes. It should look light and airy, as if the ingredients floated down from the sky onto the plate.
Top Review by Fairy Nuff
MarieAlice - I hope that you will forgive me for subbing prosciutto for the ham...it was the only change I made...and prosciutto really is ham! This salad was yet another winner....simple but beautiful. I lightly fried the prosciutto and then followed the recipe. Couldn't be simpler and was very much enjoyed. Thanks again.
- 226.79 g package parmesan cheese
- 12 slice good country ham, think slices,cut into wide ribbons
- 1 ripe pear, halved and cored (unpeeled)
- 1 bunch baby arugula, washed and stemmed (rocket)
- 59.14 ml toasted pine nuts
- 59.16 ml extra virgin olive oil
- cracked black pepper, to taste
Directions See How It's Made
- Using a vegetable peeler or cheese slicer, shave the Parmesan cheese into"ribbons".
- Intertwine a few ribbons of cheese andham on each of 6 chilled plates to form a small, fluffy mound.
- Using a mandoline or sharp knife, slice the pear as thinly as possible.
- Add a few pear slices to each mound of cheese and ham.
- Over each plate, toss a few leaves of baby arugula, sprinkle with pine nuts and drizzle with the extra virgin olive oil.
- Garnish with cracked black pepper.
- Looks and tastes like you slaved all day; who knew it could be so easy!