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Arugula Salad With Pears, Prosciutto & Aged Gouda

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Fine Cooking
Related tags
salad low carb mothers' day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 Tbs. white-wine vinegar

5 to 6 oz. arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)

3 oz. aged Gouda, cut into 2-inch-long sticks (1 cup)

1/2 tsp. Dijon mustard

1/8 tsp. freshly ground black pepper

2 medium ripe pears, peeled if you like, cored, and cut into 1-inch chunks

1/4 tsp. kosher salt

1 oz. walnuts, toasted and coarsely chopped (1/4 cup)

4 thin slices prosciutto, cut crosswise into 1/2-inch-wide ribbons

1/4 cup extra-virgin olive oil

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