My Recipe Box

Arugula Salad with Pears, Prosciutto & Aged Gouda


Serves four.

  • by from Fine Cooking
    Issue 87

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.

  • 2 Tbs. white-wine vinegar
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 5 to 6 oz. arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)
  • 2 medium ripe pears, peeled if you like, cored, and cut into 1-inch chunks
  • 4 thin slices prosciutto, cut crosswise into 1/2-inch-wide ribbons
  • 3 oz. aged Gouda, cut into 2-inch-long sticks (1 cup)
  • 1 oz. walnuts, toasted and coarsely chopped (1/4 cup)

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil.

In a large salad or mixing bowl, toss the arugula and the pears with half of the dressing. Divide among four plates, scatter the prosciutto and cheese on top of each salad, and drizzle with a little of the remaining dressing. Sprinkle on the nuts and serve immediately.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 330, Fat (kcal): 26, Fat Calories (g): 230, Saturated Fat (g): 7, Protein (g): 12, Monounsaturated Fat (g): 12, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 5, Sodium (g): 650, Cholesterol (g): 35, Fiber (g): 4,

Photo: Scott Phillips

I like how the pears tasted with the prosciutto.

It was excellent. The changes I made were 1. I used crumbled blue cheese. 2. I used candied fresh cracked hazelnuts. 3. I used champagne vinegar

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