Arugula Salad with Caramelized Pears, Marcangelo Speck and Burrata

Time & Servings
4 servings
22 min ready time =
22 min cooking
  • 1/4 cup butter 4951
  • 1/4 cup honey or light brown sugar 4952
  • 3 ripe Bartlett pears, peeled, cored and cut into 6 wedges 4953
  • 4 cups lightly packed arugula 4954
  • 8 slices Marcangelo Speck, (about 6og) 4955
  • 2 tbsp olive oil 4956
  • 3 tbsp Balsamic vinegar 4957
  • 1 pkg (350g) Burrata cheese 4958
  1. Melt butter and honey together in large non-stick skillet set over medium-high heat until the honey caramelizes, 2 to 3 minutes. Add pear wedges; reduce heat to medium and cook, stirring occasionally, until the pears are cooked through and lightly caramelized, about 5 minutes.
  2. Meanwhile, toss arugula with Marcangelo speck, olive oil, and salt and pepper to taste.
  3. Mound salad mixture on 4 salad plates. Arrange one-quarter of the pear wedges decoratively over and around each salad. Dollop Burrata over pears and greens. Drizzle with Balsamic vinegar.


• This recipe also works very well with Marcangelo Proscuitto or Coppa Di Parma

• In the summer and early spring, try this wonderful salad with grilled peach or plum halves.