Ingredients
- 2 tablespoons white-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 5 to 6 ounces arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)
- 2 medium ripe pears, peeled if you like, cored, and cut into 1-inch chunks
- 4 thin slices prosciutto, cut crosswise into 1/2-inch-wide ribbons
- 3 ounces aged Gouda, cut into 2-inch-long sticks (1 cup)
- 1 ounce walnuts, toasted and coarsely chopped (1/4 cup)
Description
Aged Gouda Is One Of Distinct Flavors That Make This Arugula Salad Feel Elegant And Special. Gouda That's Been Aged A Couple Of Years Takes On A Rich, Almost Toffee-like Character; The Older It Is, The Drier And More Intense The Flavor Becomes. (Don
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