Ham, Pear and Arugula Salad in a Parmesan Nest
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 243 mg | (6 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 13 g |
Preparation steps
Preheat the oven to 240°C (approximately 465°F).
Divide the Parmesan into 4 piles on a parchment-lined baking sheet. Place in the oven and allow to cook until melted and light golden, about 3-4 minutes. Gently remove the Parmesan crisps and mold over the base of an greased bowl or cup. Allow to cool before removing.
Peel, quarter, core and thinly slice the pears. Add the sugar, lemon juice and wine to a saucepan on the stove and bring to a boil. Stir in the pears and allow to boil. Remove from the heat and allow to cool in the cooking liquid.
Rinse the arugula and spin dry.
Divide the arugula between the Parmesan baskets and decoratively arrange the pears and ham over top. Whisk the remaining olive oil with 4 tablespoons of the pear's cooking liquid. Sprinkle the dressing over the salads and serve.