Bartlett Pear and Prosciutto Salad with Eiswein Vinaigrette

http://www.wolfgangpuck.com/recipes/salads/Bartlett-Pear-and-Prosciutto-Salad-with-Eiswein-Vinaigrette

This a Wolfgang Puck recipe its very light and it's sesonal.

                            

Bartlett Pear and Prosciutto Salad with Eiswein Vinaigrette

Ingredients

Serves:

                                          

      4                                           

2 tablespoon sice wine (eiswein) or other sweet white dessert wine                                                   

1 tablespoon extra-virgin olive oil                                                   

1 teaspoon Champagne vinegar                                                   

2 teaspoons balsamic vinegar, preferably aged                                                   

tt Salt and freshly ground pepper

 4 ripe Bartlett pears —halved, seeded and cut lengthwise into quarter-inch-thick slices                                                   

1/2 pound burrata (cream-filled mozzarella) or fresh buffalo mozzarella, at room temperature, cut into 4 slices                                                                                                                                                                          

 4 thin slices of prosciutto

2 cups micro-arugula (1 and a half ounces)                                                   

• Method

1. In a small bowl, combine the ice wine, olive oil and Champagne and balsamic vinegars and season with salt and pepper. 
2. In a shallow dish, drizzle the sliced pear with 1 1/2 tablespoons of the dressing and toss to coat. Arrange the slices on plates. Set a slice of burrata on the melon and drizzle the plates with 1 tablespoon of the dressing. Drape a slice of prosciutto over the cheese. In the shallow dish, toss the arugula with the remaining dressing. Top the salads with the