Caramelized Bosc Pear, Prosciutto & Burrata Salad

November 19, 2018

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Photography by Chris Rov Costa for Edible San Diego

This salad is the ideal appetizer for fall

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Peppery arugula, spiced pear, and creamy burrata make this salad from chef Jason Knibb of NINE-TEN Restaurant an unexpected, and very welcome new fall classic. Omit the prosciutto for a vegetarian dish.

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Ingredients

Serves 4

2 Bosc pears
1 tablespoon sugar
¼ teaspoon whole allspice, cracked
2 tablespoons, divided white wine vinegar
3 tablespoons extra-virgin olive oil
8 slices prosciutto
2 4-ounce balls burrata cheese, each cut into 6 pieces
3–4 cups arugula
Salt and pepper, to taste

Instructions

Cut pears in half and remove the seeds. Slice each half into sixths. Sprinkle pears with sugar. Place a large sauté pan over medium-high heat, and once the pan is hot, add pears and sauté until golden brown and caramelized, 5 to 10 minutes. Add allspice and 1 tablespoon of vinegar. Toss and remove from heat. Let it cool to room temperature.
To prepare the dressing, whisk together remaining vinegar, any leftover juice from the sautéed pears, and olive oil in a bowl. Reserve.
To serve, toss the arugula and remaining pears with dressing. Place 3 pieces of pear on a large salad plate and add one slice of prosciutto on top and around the pears. Add 3 pieces of burrata on and around the prosciutto and pears. Season with salt and pepper. Present salad in the center of the plate and repeat 3 times for 4 servings.