Grilled Pears with Arugula, Prosciutto and Balsamic Reduction

August 29, 2012
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
In This Recipe
  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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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.