Pears, Proscuitto, & Arugula

Had some wonderful friends over for the weekend and what better way to greet them after one had a (6 hour!) drive and the other a 3 hour bus ride. With some cold beer (courtesy of my favorite Stella Artois) and some hot appetizers (courtesy of Rachel Ray) mini tuna melts, portabella mushroom pizzas, arugula and pear wrapped in,  we were ready to quieten those rumbling bellies and give some much needed rest to our traveling nomads. This was of course, only a snack to tide us over- as we were to hit the town later in the evening for a sushi e proscuitto xtravaganza! Enjoy! XoxO ❤>Üdo

Pears, Proscuitto, & Arugla
Ingredients

• 1 bundle arugula leaves
• 1 ripe bosc pear
• 1 lemon
• 1 tablespoon fresh thyme leaves, finely chopped
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 8 slices prosciutto

Directions
Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces. Recipe from Rachel Ray

Enjoy! XoxoX ❤>Udo