Arugula Salad with Prosciutto, Blue Cheese, and Pear
Ingredients
- 1 bunch fresh chives
- ½ cup olive oil
- 4 cups baby arugula
- 4 slices prosciutto, chopped, or more to taste
- ½ cup crumbled blue cheese (such as Point Reyes®)
- 2 medium Bosc pears
- ¼ cup balsamic vinegar glaze (such as Trader Joe's®)
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Instructions
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Source
Original recipe: View Original