Prosciutto with Pears and Arugula (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ingredients:
1 bundle arugula leaves |
1 ripe bosc pear |
1 lemon |
1 tablespoon fresh thyme leaves, finely chopped |
extra-virgin olive oil, for drizzling |
salt and freshly ground black pepper |
8 slices prosciutto di parma |
Directions:
1. Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.
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