"Getting your Trinity Audio player ready... The backbone of this tasty dish is the salty-sweet richness of the prosciutto. Its buttery texture pairs beautifully with the perkiness of the arugula and honeyed personality of pears. If you want to make it look fancier, put the mayonnaise mixture in a squeeze bottle and drizzle it over the prosciutto. Prosciutto Carpaccio With Pears Yield: 4 to 6 servings"
"1. In a small bowl combine the mayonnaise, mustard and cloves; set aside 2. In a medium bowl, combine the olive oil, vinegar, salt and pepper, whisking to dissolve the salt. Core one pear and cut into 3/8-inch dice; add to oil-vinegar mixture and toss. 3. Arrange prosciutto slices on 4 to 6 salad plates. Drizzle the mayonnaise mixture over top of prosciutto slices. Mound arugula on top."
The dish features very thin prosciutto slices, ripe pears, peppery arugula, and a creamy mayonnaise-Dijon dressing flavored with ground cloves. A pear vinaigrette is made by whisking extra-virgin olive oil, white or golden balsamic vinegar, salt and pepper, then tossing in 3/8-inch diced pear. To assemble, arrange prosciutto on salad plates, drizzle with the mayonnaise mixture, mound arugula, and spoon the pear-vinaigrette over the greens. Garnish with sliced pear. Yield serves four to six. An Asian pear may be substituted for extra crispness. Serve optionally with a Viognier.
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