Author Notes: There is nothing I like more than balsamic reduction — it works wonders over grilled vegetables, salads, meats, fruits, you name it… —QueenSashy
Serves: 8
Ingredients
-
7
ounces baby arugula
-
10
seckel pears or any other tiny variety, about 12oz
-
5
ounces prosciutto, shaved
-
4
ounces pecorino romano, shaved
-
3/4
cup aged balsamic vinegar
-
Salt and pepper
-
Extra-virgin olive oil
Directions
- Put the balsamico in a small skillet or sauce pan, and bring to boil over medium heat. Lower the heat and simmer until reduced to about a third of the original volume.
- Cut the pears in quarters and remove the center. Light a grill or preheat a broiler. Brush the pears with oil. Season with salt and pepper. Grill over high heat, cut sides up, until lightly charred, about 7 minutes. Let cool.
- Place a layer of arugula on individual plates. Top with prosciutto, pears, and pecorino. Drizzle with olive oil, and again season with pepper. Spoon the balsamic reduction on top and serve immediately.
/6d253eff-7fdf-4734-8127-c4eceba89767--image_MG_0947.jpg "Grilled Pears with Arugula, Prosciutto and Balsamic Reduction 2")
