Late summer has a whole separate set of ingredients and flavors compared to early and mid summer in Vermont. The primary ingredients in this salad, pears and arugula, will both be ready for harvest in Vermont in late summer or early fall, with the other ingredients available year round.

One of our favorite things about this salad is that it is simple enough to make for a quick lunch, but can also be dressed up enough to serve with a nice dinner. In other words, it is very versatile!

If you are having trouble finding local pears for this salad, you can certainly substitute apples, however, it really is worth trying to find some good local pears. The flavor they add is fantastic!

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Pear Prosciutto Late Summer Salad 

Ingredients 

• 8 slighted prosciutto 
• 3 pears 
• 6 ounces arugula 
• 8 ounces burrata 

For the dressing 

• ¼ cup apple cider vinegar 
• ¼ cup honey 
• 1 teaspoon dried thyme 
• 1 teaspoon salt 

Instructions 

• First prepare the dressing. Combine all the ingredients in a small saucepan and bring to a boil over medium heat. 
• Boil for 3 minutes until the mixture thickens slightly, remove from heat and set aside to cool slightly while you prepare the rest of the ingredients. 
• Next, crisp up the prosciutto. Fry over medium heat for 2 minutes per side until slightly crispy. Remove from the pan and break up into bite sized pieces. 
• Thinly slice the pear. 
• Gently toss the arugula and pear slices in the dressing, top with torn burrata and crispy prosciutto.