top of page

Pear Insalata

This is one of private chef Paul Cullen's favorite salads to prepare for his clients. It engages all the senses: the sweetness of the pears, the peppery flavor of the arugula, the creaminess of the gorgonzola, and the crunchiness of the walnuts. Drizzling it with Paul's pear balsamic creates a delicious combination. It pairs perfectly with his Roero Arneis, which features a pear note in its taste.


The wine, olive oil and balsmic can be delivered to your door.

Use code BLOG to get 10% off




INGREDIENTS:

  • 1/4 cup Paul's Pear balsamic vinegar

  • 2 pears, cored and sliced thinly

  • 1 tablespoon Paul's Sicilian extra virgin olive oil

  • 1/8 teaspoon ground pepper

  • 1/8 teaspoon sea salt

  • 10 cups trimmed baby arugula

  • 2 ounces prosciutto, diced

  • 2 tablespoons crumbled gorgonzola cheese

  • 2 tablespoons toasted walnuts


  1. In a saute pan over medium heat, fry the prosciutto until crisp. Drain on paper towels and set aside.

  2. Toss the arugula with olive oil, salt, and pepper.

  3. Add the pears, prosciutto, cheese, nuts, and drizzle with Paul's pear balsamic.

  4. Serve immediately.

 
 
 

Comments

bottom of page