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Insalata di rucola con pera e prosciutto

Michelle De La Cerda
  • minutes
  • Serves

INGREDIENTS

1

pkg. arugula ((4-6 cups))

1

small fennel bulb; thinly sliced

1

ripe red pears (, but not too ripe, slightly firm)

2 oz

shaved Romano cheese

1/4 cup

fresh parsley; chopped

2 oz

. prosciutto; diced

1/4 cup

extra virgin olive oil

2 tbsp

red wine vinegar

2 tbsp

shallot; finely diced

1/8 tsp

fresh garlic; finely minced

Salt/pepper