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Recipe

Pears & Arugula Wrapped in Prosciutto

Mark Thomas

Yield: Yields 12 pieces.

These look beautiful when presented together on a plate, spoke-fashion.

Ingredients

  • 12 thin slices of prosciutto (about 1/3 lb.)
  • 12 leaves arugula, thick stem removed; more for garnish
  • 2 Anjou or Comice pears, cored and cut into 6 wedges each

Nutritional Information

      Nutritional Sample Size per piece
      Calories (kcal) : 60
      Fat Calories (kcal): 16
      Fat (g): 1.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 10
      Sodium (mg): 470
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 5

Preparation

  • Lay a piece of prosciutto on a flat surface and put an arugula leaf down the center. Put a pear wedge in the center of the arugula. Drape each end of the prosciutto over the pear. Arrange the pears, sticking outward, on a platter in a circular pattern, with arugula or fresh herbs in the center, if you like. This may be made 2 hours ahead, covered with plastic wrap, and refrigerated.

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