Pear, Parmesan & prosciutto chip salad | IGA Recipes |

Pear, Parmesan & prosciutto chip salad

Pear, Parmesan

Preparation time 5 minutes

Total time: 20 minutes

Ingredients

8 slices of prosciutto
30 mL (2 tbsp.) Modena balsamic vinegar
30 mL (2 tbsp.) maple syrup
15 mL (1 tbsp.) Dijon mustard
60 mL (1/4 cup) olive oil
To taste, salt and freshly ground pepper
1 package (142 g) baby arugula
125 mL (1/2 cup) fresh Parmesan, shaved with a knife
2 pears, cored and thinly sliced

Directions

Preheat oven to 180°C (350°F). Place prosciutto on a baking sheet and bake on middle rack of oven until golden and firm, about 12 minutes. Let cool then crumble.
In a large bowl, whisk together vinegar, maple syrup, mustard, and oil. Season with salt and pepper. Add arugula, Parmesan, pear, and prosciutto and gently toss to combine. Serve immediately.

Chef’s secret

Crisp the prosciutto in the morning and keep it refrigerated in an air-tight container.