Pear Carpaccio with Arugula, Marc de Champagne Salametti Chips and Shaved Aged Cheddar

Portions

4 to 6

Preparation

10 minutes

Cooking

10 minutes

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INGREDIENTS

  • 24 thin slices of Fantino&Mondello Champagne Salametti
  • 15 ml (1 tbsp.) Champagne vinegar
  • 5 ml (1 tsp.) lemon juice
  • 5 ml (1 tsp.) Dijon mustard
  • 10 ml (2 tsp.) honey
  • 60 ml (1/4 cup) olive oil
  • Salt and freshly ground pepper
  • 2 small Forelle pears
  • 1 small container (142 g) arugula
  • Shaved aged Quebec cheddar, to taste

PREPARATION

  1. Preheat oven to 400º F. Line a baking sheet with parchment paper. Place the salametti slices on baking sheet and cook for 6 to 8 minutes or until slightly crispy. Set aside.
  2. In a bowl, combine the Champagne vinegar, lemon juice, Dijon mustard, and honey. Whisking constantly, add the olive oil in a thin stream. Season with salt and pepper and set aside.
  3. Core the pears and cut into thin slices. Set aside.
  4. In a bowl, coat the pear slices with a few spoons of vinaigrette. Season with pepper.
  5. Divide the pears onto plates. Garnish with arugula, salametti slices and shaved cheddar. Serve immediately.

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