Photo: Anna Pelzer
Poached Pear Salad with Arugula, Prosciutto and Parmesan
12 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
536
Calories
10g
Protein
37g
Fat
40g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups spiced poaching syrup*
- 2 cups Pinot Grigio or other acidic white wine
- 4 Bosc pears, each 5 to 6 oz., peeled, cored
- and halved
- 2 Tbs. minced shallots
- Salt and freshly ground pepper, to taste
- 2 1⁄2 Tbs. balsamic vinegar
- 3 1⁄2 Tbs. extra-virgin olive oil
- 15 cups baby arugula
- 1 1⁄2 oz. Parmigiano-Reggiano cheese, thinly
- shaved with a vegetable peeler
- 6 thin slices prosciutto
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes