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From ANAGO, Boston, MA

Anago’s Roasted Pear and Prosciutto Salad

  • 4 Ripe Anjou or Bartlett pears


Adjust the rack to the center of the oven.  Preheat the oven to 350°.

Cut each pear in 4 to 6 wedges.  Remove the seeds.  Wrap each wedge with a slice of prosciutto.  Place the pears on a sheet pan.

Roast the pears in the preheated oven for 5 to 8 minutes or until tender.  Remove from oven and set aside.

      Vinaigrette

  • 1 Tablespoon shallots, diced

  • 1 Teaspoon Dijon mustard

  • ½ Tablespoon parsley, chopped

  • ½ Tablespoon thyme, chopped

  • ¼ cup red wine vinegar

  • 1 cup canola oil

Combine the first 5 ingredients in a medium bowl.  Slowly whisk in the oil.  Season with salt and pepper to taste. 

  • 2 cups mixed baby lettuces

  • 2 cups baby spinach

  • 1/2 cup crumbled blue cheese or Gorgonzola

  • 1 cup toasted walnuts

Wash and dry the greens.  Toss with enough vinaigrette to moisten.  Divide the greens among 4 chilled plates.  Place 4 warm pear wedges on each plate. Scatter the cheese and the nuts over each salad.  Serve immediately.

Yield: 4 servings

Wine recommendations from Anago’s consultant Jerry Castleman.

ITALIAN: 1998 Ribolla Gialla Matijaz Tercic (Friuli)

or

FRENCH: 1997 Pic Saint Loup (blanc) ‘Clos des Benedictins’, Chateau La Roque   (Languedoc)

or

AMERICAN: 1997 Pinot Blanc Ken Wright Cellars (Willamette Valley, Oregon)

 


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