- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 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.