Arugula Salad With Pears, Prosciutto & Aged Gouda


  • 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)


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&# Favicon
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