Aged Gouda is one of distinct flavors that make this arugula salad feel elegant and special. Gouda that’s been aged a couple of years takes on a rich, almost toffee-like character; the older it is, the drier and more intense the flavor becomes. (Don’t worry if it falls apart when you cut it.) I like Old Amsterdam brand. You could also use a good Comté, Gruyère, or Parmigiano-Reggiano.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This recipe is from the September 2007 magazine. I started making this salad back then and haven’t stopped. Absolutely great combination just as is.
This was a wonderful salad. I made it for a champagne tasting party and it paired beautifully with the champagne and people devoured it.
I like how the pears tasted with the prosciutto.
It was excellent. The changes I made were1. I used crumbled blue cheese.2. I used candied fresh cracked hazelnuts.3. I used champagne vinegar
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?