Pears and Arugula Wrapped in Prosciutto: Holiday Recipe #5

For two years, Daughter #1 attended a Jewish preschool in our area. She learned a lot of Jewish traditions, experienced the Bible through a Judaic lens, and even learned some Hebrew.

During one of the class discussions about Yom Kippur (Day of Atonement) her teacher spent some time explaining how sometimes saying sorry isn't easy, nor is it simple. She said, "Sorry is the hardest word to say." Daughter #1 pondered it for a bit, and then raised her hand and said, "Teacher Lori. Prosciutto is the hardest word to say." (I hope no one misses the irony of having my daughter talking about a pork product in a Jewish setting.)

That's my child. Daughter #1 discovered prosciutto when she was 3 and has never looked back. And this appetizer, due to the prosciutto is super simple and easy. I saw it on Rachel Ray's 30 minute meals and thought that it would be a perfect simple appetizer for the holidays.

I made minor adjustments - taking out the thyme and dressing the arugula, but it is pretty much the same recipe. I even did a run at making it with a very nice rosemary ham, but it wasn't as good.

Pears and Arugula Wrapped in Prosciutto (adapted from Rachel Ray)
Serves 8

2 cups arugula leaves
1 ripe bosc pear (or D'anjou or red pear)
1 lemon
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma (I get mine from Costco)

Place arugula in bowl. Drizzle 1 tablespoon of olive oil, 1 good squeeze of lemon on top. Add a bit of freshly ground pepper and toss so that the leaves are lightly dressed. Cut the pear lengthwise and remove the core. Cut into quarters and then in half again. (now you have 8 pieces) Dress the pear with the juice of 1/2 lemon, olive oil, and salt. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

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