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Poached Pear Salad With Arugula, Prosciutto And Parmesan

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Williams-Sonoma
Related tags
salad gluten free low fat nut free mothers' day lunch
Nutrition per serving    (USDA % daily values)
CAL
633
FAT
35%
CHOL
13%
SOD
4%

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Ingredients for 6 servings

2 cups spiced poaching syrup*

2 cups Pinot Grigio or other acidic white wine

4 Bosc pears, each 5 to 6 oz., peeled, cored and halved

2 Tbs. minced shallots

Salt and freshly ground pepper, to taste

2 1⁄2 Tbs. balsamic vinegar

3 1⁄2 Tbs. extra-virgin olive oil

15 cups baby arugula

1 1⁄2 oz. Parmigiano-Reggiano cheese, thinly shaved with a vegetable peeler

6 thin slices prosciutto

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