Pear, blue cheese, baby arugula & prosciutto

The recipe is so easy and perfect this spring.  It would be a great appetizer to serve this Easter weekend.  Enjoy.



pears (such as Bosc) , each cut into 8 wedges
teaspoons fresh lemon juice mixed with a little water
cup baby arugula<img data-attachment-id="15761" data-permalink="" data-orig-file="" data-orig-size="300,357" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="pear-prosciutto_300" data-image-description="" data-medium-file="×300.jpg" data-large-file="" class="alignnone size-medium wp-image-15761 alignright" src="×300.jpg" alt="pear-prosciutto_300" width="252" height="300" srcset="×300.jpg 252w, http://www.delriovineyards cialis 10 mg 300w” sizes=”(max-width: 252px) 100vw, 252px” />
ounces blue cheese, cut into small pieces
ounces thinly sliced prosciutto, cut in thirds lengthwise



  1. In a large bowl, toss the pears and lemon juice/water mixture.
  2. To assemble –  a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.

Serve with any of your favorite Del Rio white wine.  My choice would be the 2014 Viognier.

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