Last weekend, I was hosting a casual outdoor party and was looking for hors d’oeuvres that were easy to pick up and eat without utensils.  A salad I enjoy serving is a baby arugula salad with the traditional pear and blue cheese combo. I perused Pinterest for interesting salad serving ideas and ran into an idea where the salad is rolled in a slice of Prosciutto – brilliant and very portable.

After seeing the concept, I ran with the idea with my own ingredients and the results were pretty darn tasty.

Ingredients:

• 1 Tbsp. Dijon mustard
• ½ cup olive oil
• 4 Tbsp. red wine vinegar
• ½ tsp. each salt, pepper and oregano
• 4 cups baby arugula
• 8 slices Prosciutto
• 4 ounces crumbled Gorgonzola
• 1 ripe pear, peeled, cored and cut in thin slices
• 2 Tbsp. good quality olive oil

Directions:

1. In an airtight jar, add the mustard, half cup of oil, vinegar and salt, pepper and oregano. Shake well to combine and create a creamy dressing. This dressing is great on most things and can be stored in the sealed jar for a week.
2. Within an hour of serving, place the arugula in a medium bowl and add 4 tablespoons of dressing. Toss to coat the greens.
3. On a clean work surface or a plate, place the slices of Prosciutto. Divide the dressed arugula into 8 portions and place a portion to one end of a Prosciutto slice. Repeat with the rest of the arugula. Top each portion of arugula with a bit of blue cheese and with two slices of pear. Roll the Prosciutto over the salad in a tight bundle.
4. Place the salad bundles on a serving platter and drizzle with the 2 tablespoons of olive oil.

Makes 8 arugula salad bundles.