Arugula Salad With Prosciutto And Pears

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Oxmoor House


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2 (5-ounce) bags arugula

2 red pears, cored and cut lengthwise into 1/4-inch-thick slices

4 thin slices prosciutto, cut crosswise into strips (about 2 ounces)

3/4 cup shaved fresh Parmesan cheese (about 3 ounces)

4 tablespoons walnut halves, toasted

3 tablespoons white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

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