Butter Lettuce and Bitter Greens With Ham, Pears and Pecorino |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 8 |
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This has all the flavors & textures I love - sweet, salty, pungent, crunchy, soft... Plan to bake the pears a day ahead & chill them as the recipe calls for them resting at least 1/2 hour after baking/broiling - sooo good! Snagged from Food and Drink - a weekly guide to enjoying eating from Tribune. Ingredients:
4 pears, peeled, halved, cored |
1/4 cup honey |
2 tablespoons brown sugar |
1/4 cup apple cider vinegar |
2 tablespoons apple cider vinegar |
2 tablespoons olive oil |
1/2 teaspoon thyme leaves, fresh |
1/2 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
1 pinch red pepper, ground |
4 cups baby arugula, stems removed (or other bitter greens) |
2 heads butter lettuce, torn into pieces |
1/4 onion, small red thinly sliced |
1/4 lb ham, cut into 1/4-inch cubes |
1/2 cup pine nuts, toasted (or walnuts) |
4 ounces pecorino cheese, shaved |
Directions:
1. Heat oven to 400 degrees. Lay pear halves cut side up in a baking dish; drizzle with honey. Bake until pears are soft, 20-25 minutes; sprinkle with the brown sugar. Turn on the broiler; broil pears until brown sugar begins to bubble, about 2 minutes. Let stand at least 30 minutes.
2. Whisk together the cider vinegar, olive oil, thyme, salt, black pepper and red pepper; set aside. Toss together the arugula, butter lettuce, onion and ham in a large bowl; divide mixture onto four plates. Place a pear half on side of each plate. Sprinkle with pine nuts. Drizzle each plate with dressing; top with pecorino shavings.
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