4 19 mins
1/4 cup butter
1/4 cup honey or light brown sugar
3 ripe Bartlett pears, peeled, cored and cut into 6 wedges
4 cups lightly packed arugula
8 slices Marcangelo Speck, (about 6og) 2 tbsp olive oil
3 tbsp balsamic vinegar
1 pkg (350g) Burrata cheese
Melt butter and honey together in large non-stick skillet set over medium-high heat until the honey caramelizes, 2 to 3 minutes. Add pear wedges; reduce heat to medium and cook, stirring occasionally, until the pears are cooked through and lightly caramelized, about 5 minutes.
Meanwhile, toss arugula with Marcangelo speck, olive oil, and salt and pepper to taste.
Mound salad mixture on 4 salad plates. Arrange one-quarter of the pear wedges decoratively over and around each salad. Dollop Burrata over pears and greens. Drizzle with balsamic vinegar.
4 35 mins
Baked Chicken Breasts with Marcangelo Prosciutto and Goat Cheese
4-6 30 mins
Orecchiette with Roasted Cauliflower, Marcangelo Coppa di Parma and Genoa Salami
10 35 mins
Egg Muffins with Marcangelo Genoa Salami and Fontina
4 15 mins