Skip to content

Arugula Salad with Caramelized Pears, Marcangelo Speck and Burrata

22 mins

Picture of arugula salad served in a white bowl


  • 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

Cooking Instructions

  1. 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.

  2. Meanwhile, toss arugula with Marcangelo speck, olive oil, and salt and pepper to taste.

  3. 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.


Sandwich on a wooden board made with white bread, cold cuts and cheese

4 19 mins

Panini with Marcangelo Antipasto Misto, Brie and Apples

Chicken breast sandwich served with a salad on a grey plate

4 35 mins

Baked Chicken Breasts with Marcangelo Prosciutto and Goat Cheese

Picture of Orecchiette meal in a white bowl

4-6 30 mins

Orecchiette with Roasted Cauliflower, Marcangelo Coppa di Parma and Genoa Salami

egg muffins with Genoa salami and fontina

10 35 mins

Egg Muffins with Marcangelo Genoa Salami and Fontina

prosciutto sandwich with lettuce tomato and mayonnaise

4 15 mins

Prosciutto, Lettuce and Tomato Sandwiches with Lemon Basil Mayonnaise