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Arugula And Prosciutto Salad With Pears, Blue Cheese And Pecans

  • Yield: 2 servings


  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • 1 bunch arugula, washed and stemmed
  • 1 cup pears, sliced thin
  • 1/4 cup Maytag Farms blue cheese
  • 1/2 cup pecans, toasted
  • 1/4 pound prosciutto, sliced thin


  • In a small bowl, whisk together balsamic vinegar and oil and season with salt and pepper. Set aside. In a large salad bowl, combine arugula, pears and blue cheese. Toss with the dressing. Top with pecans and prosciutto and serve.