Ingredients
2 Tbs. white-wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
5 to 6 oz. 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 oz. aged Gouda, cut into2-inch-long sticks (1 cup)
1 oz. walnuts, toasted and coarsely chopped (1/4 cup)
Fine Cooking
View Full Recipe
1/2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
5 to 6 oz. 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 oz. aged Gouda, cut into2-inch-long sticks (1 cup)
1 oz. 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
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter