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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Reviews (2) Questions (0)

2 Reviews

AntoniaJames April 18, 2013
Love this combination of flavors! Looks like the perfect light lunch. ;o)
LE B. April 17, 2013
what a lovely lovely photo.It really conveys the lightness and visual appeal of this salad.If 52 ever published a recipe calendar, this should definitely be in it.