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Pear and Prosciutto Salad with Champagne Vinaigrette

Makes 4 servings

Prep time: 20 minutes, Grilling time: 4 to 6 minutes

Vinaigrette

• 1/4 cup champagne (or white wine) vinegar
• 1 tablespoon white wine (or water)
• 2 tablespoons minced shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 2 tablespoons toasted hazelnut oil (or additional 2 tablespoons olive oil)
• Freshly ground black pepper
• 8 paper-thin slices prosciutto
• 2 ripe, yet firm Bartlett pears, cored and quartered
• 8 lightly packed cups arugula (or mesclun greens)
• 2 ounces manchego (or Parmigiano-Reggiano) cheese
• 3/4 cup skinned hazelnuts, toasted and coarsely chopped
• Kosher salt
• Freshly ground black pepper

In a small bowl whisk the vinegar, wine, shallot, mustard, sugar, and salt. Gradually drizzle in both oils, whisking constantly, until blended. Season with pepper to taste.

Wrap a slice of prosciutto around each pear wedge, pressing the loose ends of the prosciutto down so the meat stays together. Lightly brush the outside of the wrapped pears with some vinaigrette and grill them over direct medium heat (350°F to 450°F) until the prosciutto is lightly charred and the pears are warm, 4 to 6 minutes, turning two or three times.

Whisk the vinaigrette again to emulsify the ingredients. In a large bowl, toss the arugula with enough vinaigrette to lightly coat the leaves (you will not need all the vinaigrette) and divide among 4 salad plates. Top each salad with 2 warm pear wedges and drizzle with some additional vinaigrette. Using a vegetable peeler, shave wide ribbons of cheese over each salad, and then sprinkle with the hazelnuts. Season with salt and pepper to taste. Serve immediately.

Tip: If desired, to hold the wrapped prosciutto slices securely around the pear wedges, simply use toothpicks!

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