Author Notes
There is nothing I like more than balsamic reduction -- it works wonders over grilled vegetables, salads, meats, fruits, you name it… —QueenSashy
Ingredients
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7 ounces
baby arugula
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10
seckel pears or any other tiny variety, about 12oz
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5 ounces
prosciutto, shaved
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4 ounces
pecorino romano, shaved
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3/4 cup
aged balsamic vinegar
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Salt and pepper
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Extra-virgin olive oil
Directions
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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.
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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.
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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.
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.
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