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Pears & Arugula Wrapped in Prosciutto

Yield: Yields 12 pieces.

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


  • 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


  • 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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Reviews (1 review)

  • Krispie | 06/03/2019

    I bought three containers of arugula and four pears for one of my favorite Fine Cooking salads - Arugula with prosciutto, pears and aged Gouda. Then the get together I planned to serve it at didn’t happen so I was looking for multiple ways to use the ingredients before they went bad. So I tried this. It was a great combination of sweet and salty with a slight peppery bite. Super easy to assemble. I will definately make these again.

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