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.
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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
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