18 arugula with prosciutto and pears Recipes

arugula, red pears, cored and cut lengthwise into 1/4-inch-thick slices, prosciutto , cut crosswise into strips (about 2 oz), shaved fresh parmesan cheese (about 3 oz), walnut halves, toasted, white wine vinegar, olive oil, salt, black pepper

multigrain bread, butter, softened, arugula, shallot, thinly sliced, extra-virgin olive oil, red wine vinegar, freshly ground black pepper, sliced prosciutto, ripe pear, cored and thinly sliced, blue cheese, sliced

bartlett pears or 2 bosc pears, cut in 1/4 inch slices, core removed, red onion, cut into rounds, olive oil, divided, all-purpose flour, pizza dough, prepared pesto sauce, prosciutto , cut into thin strips, goat cheese or 3 oz gorgonzola, crumbled, lightly packed arugula leaf

olive oil, vertically sliced oso sweet or other sweet onion, prebaked pizza crust (such as mama mary s), shredded provolone cheese, pear, thinly sliced, prosciutto , cut into thin strips, freshly ground black pepper, chopped walnuts, toasted, baby arugula leaves, sherry vinegar

ripe pear, peeled, cored, and cut into 8 wedges, sugar, focaccia bread , cut in half horizontally (approximately 12 oz), balsamic vinegar, trimmed arugula, fresh pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese, shaved, prosciutto (16 very thin slices), freshly cracked pepper

firm, ripe pear, peeled, cored, and cut into 8 wedges, sugar, focaccia , cut in half horizontally, balsamic vinegar, trimmed arugula, fresh pecorino romano cheese, shaved, very thin slices prosciutto (about 4 oz)

bundle arugula leaves, ripe bosc pear, lemon, fresh thyme leaves, finely chopped, extra-virgin olive oil, for drizzling, salt and freshly ground black pepper, prosciutto di parma

balsamic vinegar (good quality aged ), ripe cooking pears , such as bosc, fresh lemon, cut in half, kosher salt & freshly ground black pepper, granulated sugar, unsalted butter, prosciutto d parma (about 1/2 lb), organic arugula, cleaned, olive oil, gorgonzola cheese (mountain gorgonzola is my favorite but gorgonzola dolce would be great as well)

extra-virgin olive oil, divided, fresh lemon juice, thick slices prosciutto, chopped, stemmed seedless red grapes, dried tart cherries, loosely packed) greens (such as frisee , arugula, and torn radicchio), bosc pears, cored ; 1 cut into matchstick-size pieces, 1 thinly sliced, aged balsamic vinegar (for drizzling ), pine nuts, toasted, thick rectangular slices pecorino romano cheese , each slice cut on diagonal into triangles

skinless, boneless chicken breast halves, freshly ground black pepper, prosciutto , cut into 4 thin slices, sourdough bread, butter, softened and divided, gruyere cheese, shredded (about 1/2 cup), dijon mustard, arugula leaves, sliced shallots, fresh lemon juice, red-skinned pear, sliced

walnuts, olive oil, honey, chopped fresh thyme, ciabatta bread (about 1 1/3 lb), halved horizontally, sliced havarti cheese, sliced prosciutto , cut crosswise into strips, pears, halved, cored, thinly sliced, crumbled gorgonzola cheese, arugula

balsamic vinegar, extra-virgin olive oil, salt, pepper, arugula, washed and stemmed, pears, thinly sliced, maytag farms blue cheese, pecans, toasted, prosciutto, sliced thinly

ripe pear, unpeeled, lemon-lime soft drink, loosely packed arugula, fresh basil, very thin prosciutto or country ham slices, coarsely ground pepper

gorgonzola, at room temperature, crumbled, unsalted butter, at room temperature, toasted skinned chopped hazelnuts, bartlett pears, halved and cored, fresh lemon juice, prosciutto, fresh baby arugula, washed and dried

pear nectar, seasoned rice vinegar, salt, freshly ground black pepper, fennel bulb, mesclun salad greens, arugula leaves torn into pieces, sliced prosciutto julienned, ripe figs quartered through the stem end, parmigiano reggiano cheese

pomegranate juice, extra-virgin olive oil, red wine vinegar, garlic and herb dressing mix, prosciutto, thinly sliced, extra-virgin olive oil, pre-washed baby arugula, smoked turkey breast , pieces rolled into cylinders, sliced pears, drained, goat cheese, glazed walnuts and almonds, roasted tomato basil soup