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Arugula Salad with Caramelized Pears, Marcangelo Speck and Burrata

22 mins

Picture of arugula salad served in a white bowl

Ingredients

  • 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.

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