Fall Prosciutto Salad with Cracked Black Pepper Vinaigrette

Yield: 4 portions

½ oz Shallots, chopped fine

2 oz White balsamic vinegar

6 oz Extra virgin olive oil

2 Tbsp. Honey, local

1 Tbsp. Black Peppercorns, toasted, crushed

Salt to taste

8 oz Arugula

4 oz Green beans, blanched cut 2” long pieces

4 oz Asian pear, julienne

4 oz Fennel, shaved

2 oz Dried cherries

3 oz Goat Gouda, shaved

12 ea Prosciutto, thinly sliced, 3 per person

For the Vinaigrette: place the shallots in a bowl. Season with salt and pepper. Add in vinegar. Let sit for 10 minutes.
Whisk in the honey and olive oil to emulsify. Add the peppercorns. Season to taste with salt. Add more honey if desired.
Place the arugula, green beans, Asian pear, and fennel in a bowl. Toss with salt and pepper to season.
When ready to serve, toss the arugula mixture with salad dressing and dried cherries. Place 3 slices of prosciutto on each plate. Place a mound of the salad on top. Sprinkle with goat cheese. Drizzle with a little more vinaigrette.

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