IGA Recipe of the week, December 28th

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This week try this pear, parmesan & prosciutto chip salad. The recipe comes from IGA. Check out the latest IGA flyer right now! Do not forget to check out our Thursday special!

INGREDIENTS

  1. 8 slices of prosciutto
  2. 30 mL (2 tbsp.) Modena balsamic vinegar
  3. 30 mL (2 tbsp.) maple syrup
  4. 15 mL (1 tbsp.) Dijon mustard
  5. 60 mL (1/4 cup) olive oil
  6. To taste, salt and freshly ground pepper
  7. 1 package (142 g) baby arugula

DIRECTIONS

  1. Preheat oven to 180°C (350°F). Place prosciutto on a baking sheet and bake on middle rack of oven until golden and firm, about 12 minutes. Let cool then crumble.
  2. In a large bowl, whisk together vinegar, maple syrup, mustard, and oil. Season with salt and pepper. Add arugula, Parmesan, pear, and prosciutto and gently toss to combine. Serve immediately.

CHEF’S SECRET

Crisp the prosciutto in the morning and keep it refrigerated in an air-tight container.