4 firm, ripe pears
4 tablespoons olive oil
Freshly ground pepper to taste
One 4-ounce bag of arugula
1 tablespoon balsamic vinegar
8 slices prosciutto
4 ounces crumbled blue cheese
1. Cut the pears in half, core, and cut each half into 3 slices. Brush the
slices with 2 tablespoons of the olive oil and sprinkle with the pepper.
2. Heat a grill pan until very hot, add the pears, and cook for 2–3 minutes on
each side or until lightly browned with grill marks. Set aside.
3. In a large bowl, toss the arugula with the remaining 2 tablespoons of olive
oil and the vinegar.
4. To serve, arrange the arugula on 4 salad plates and top with the grilled
pears, 2 slices of prosciutto, and the blue cheese. Sprinkle with additional
ground pepper and pecans.