San Diego Chefs Share Their Favorite Light Winter Recipes
If mastering a few healthy dishes tops your todo list for 2018, these soup and salad recipes from San Diego chefs are worth a whirl.
Peppery arugula, spiced pear, and creamy burrata make this salad from Chef Jason Knibb of NINE-TEN Restaurant an unexpected, and very welcome new fall classic. Omit the prosciutto for a vegetarian dish.
Ingredients
SERVINGS: 4 Serving(s)
- 2 bosc pears
- 1 tablespoon sugar
- 1/4 teaspoon whole allspice, cracked
- 2 tablespoons, divided white wine vinegar
- 3 tablespoons extra-virgin olive oil
- 8 slices prosciutto
- 2 4-ounce balls burrata cheese, each cut into 6 pieces
- 3-4 cups arugula
- salt & pepper, to taste
Instructions
Cut pears in half and remove the seeds. Slice each half into sixths. Sprinkle pears with sugar. Place a large sauté pan over medium-high heat and once the pan is hot add pears and sauté until golden brown and caramelized, 5 to 10 minutes. Add allspice and 1 tablespoon of vinegar. Toss and remove from heat. Let cool to room temperature.
To prepare the dressing, whisk together remaining vinegar, any leftover juice from the sautéed pears, and olive oil in a bowl. Reserve.
To serve 1, toss the arugula and remaining pears with dressing. Place 3 pieces of pear on a large salad plate and add one slice of prosciutto on top and around the pears. Add 3 pieces of burrata on and around the prosciutto and pears. Season with salt and pepper. Present salad in the center of the plate and repeat 3 times for 4 servings.
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