Poached Pear & Prosciutto Salad with Burrata Cheese

Serves 6

• 1 Lb. Fresh Burrata Cheese
• 1/2 lb. Prosciutto, sliced thin
• 2 Wine-Poached Pears (see below)
• 6 oz. Baby Arugula
• 1/2 cup Toasted Pecans
• Champagne Vinaigrette (see below)
• Balsamic Vinegar, Extra Virgin olive Oil, Fleur de Sel, as needed for garnish

1. Cut the Burrata into 6 equal wedges and drizzle lightly with balsamic and olive oil.
2. Place burrata on a “bed” of the prosciutto on individual plates.
3. Cut each pear into quarters and fan (there will be 2 extra fans).
4. Toss the baby arugula in with some of the vinaigrette and place on each plate next to the cheese and prosciutto.
5. Place a pear fan on top of the greens, along with some of the toasted pecans
6. Sprinkle with Fleur de Sel, and drizzle lightly with more olive oil and balsamic, if desired.  Serve immediately.

Poached Pears:

• 375 mL White Wine (Sauvignon Blanc)
• 1/4 lb. Granulated Sugar
• 1 1/4 c. Water
• 1/2 Zest of 1 Lemon
• 1 Cinnamon Stick
• 1/2 Vanilla Bean, split & scraped
• 2 Anjou Pears

1. Bring the wine to a boil, and skim off any impurities.  Add the water and sugar, and stir until dissolved.  Add the remaining ingredients (except pears) and simmer for 15 minutes.
2. Peel the pears, cut in half, and use a small melon baller to remove the core.  Poach in the wine liquid until tender, about 7-8 minutes (the should still be firm enough to hold their shape)
3. Remove from the poaching liquid and reserve (chill)

Champagne Vinaigrette:

• 1 oz. Champagne Vinegar
• 3 oz. Olive (Pomace) Oil
• Salt, Pepper, and Granulated Sugar, to taste

Whisk together the vinegar & oil.  Season to taste with salt, pepper, and sugar (as needed)