"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"
"INGREDIENTS 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon ground cloves 1 1/2 teaspoons extra-virgin olive oil 1 1/2 teaspoons white or golden balsamic vinegar 1/4 teaspoon salt Pinch freshly ground black pepper 1 1/2 pears (ripe but not mushy); see cook's notes 12 very thin slices prosciutto (about 6 ounces) 2 cups arugula Cook's notes: If you like, substitute 1/2 Asian pear. They are alluringly crisp."
Thin slices of prosciutto form the base of a carpaccio topped with arugula and diced pears dressed in a light olive oil and balsamic vinaigrette. A mayonnaise, Dijon and ground-clove mixture provides a creamy, aromatic drizzle over the prosciutto. Pears are cored and diced into 3/8-inch pieces for tossing with oil, vinegar, salt and pepper, and remaining pear slices garnish the plate. The prosciutto is arranged on salad plates, the mayonnaise mixture is drizzled, arugula is mounded, and the pear-vinaigrette mixture is spooned over. The recipe yields 4 to 6 servings and suggests substituting half an Asian pear for added crispness and serving with Viognier if desired.
Read at The Mercury News
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