Arugula Salad with Pears, Prosciutto & Aged Gouda
Recipe from Fine Cooking Magazine

Aged Gouda is one of distinct flavors that make this arugula salad feel elegant and special. Gouda that's been aged a couple of years takes on a rich, almost toffee-like character; the older it is, the drier and more intense the flavor becomes. (Don't worry if it falls apart when you cut it.) I like Old Amsterdam brand. You could also use a good Comte, Gruyere, or Parmigiano-Reggiano.


Arugula Salad with Pears, Prosciutto & Aged Gouda

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Servings: Serves four
Related Categories: Appetizers, Arugula, Fruit, Greens, Lunch, Pears, Quick and Easy, Salad, Seasonal, Vegetables
 
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Ingredients
  • 2  tablespoons
    white-wine vinegar
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  • 1/2  teaspoon
    Dijon mustard
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  • 1/4  teaspoon
    kosher salt
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  • 1/8  teaspoon
    freshly ground black pepper
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  • 1/4  cup
    extra-virgin olive oil
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  • 5 to 6  ounces
    arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)
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  • 2  medium
    ripe pears, peeled if you like, cored, and cut into 1-inch chunks
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  • 4 
    thin slices prosciutto, cut crosswise into 1/2-inch-wide ribbons
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  • 3  ounces
    aged Gouda, cut into 2-inch-long sticks (1 cup)
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  • 1  ounce
    walnuts, toasted and coarsely chopped (1/4 cup)
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Directions
1.
In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil.
2.
In a large salad or mixing bowl, toss the arugula and the pears with half of the dressing. Divide among four plates, scatter the prosciutto and cheese on top of each salad, and drizzle with a little of the remaining dressing. Sprinkle on the nuts and serve immediately.

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