Lunch: Pear Wedges with Prosciutto and Mint
Recipe by The Bon Appétit Test Kitchen In this riff on melon and prosciutto, very ripe pears give the juiciest, most delicious result.
Ingredients
1 tablespoon olive oil
2 teaspoons canned pear nectar
1 teaspoon Sherry wine vinegar
1/4 teaspoon aniseed, lightly crushed
2 tablespoons sliced fresh mint, divided
1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
Thin prosciutto slices
Instructions
Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
