Grilled Pears with Arugula, Prosciutto and Balsamic Reduction

By • August 29, 2012 3 Comments

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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

  • 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
  1. 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.
  2. 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.
  3. 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.

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