Snacky fingers foods like these prosciutto wrapped pears and arugula salad are always a hit during the holiday season. Literally every time I turn around, there’s another event to head to or another get-together to host, and it’s such a happy time, but it lends itself to a little too much mindless snacking and overindulging. And that leaves me feeling a little.. eh. Do you know what I’m talking about?
In the years I’ve been learning and practicing food freedom at parties, I’ve been caught off guard a few times. There was the time I went to a baby shower, and I realized there wasn’t even one food option that didn’t include cheese. A restaurant holiday party I once attended wouldn’t serve anything but wine (no tap water, really?!). So now, when I can, I try to contribute something made with real food to the spread, whether I’m heading to someone’s house or hosting friends at my place. It gives me at least one solid option to share, and then I get to enjoy some of the other goodies without loading up too heavily out of hunger.
I made these prosciutto wrapped pears with an arugula salad tucked inside for a few friends that were popping over for an impromptu happy hour the other day. Because I knew I’d be enjoying a glass of wine or two, I wanted to serve something light and delicious. The sweet pear and pomegranate, peppery arugula, and salty prosciutto work SO nicely together, and with just a drizzle of rich olive oil on the salad, this becomes basically the best thing ever.
This dish does work best if you assemble just before serving, but if you need to making these a little bit in advance, leave the salad undressed until just before you’re ready to eat. You could also leave it undressed completely – honestly, they’re still really delicious without the oil! I sometimes drizzle a little balsamic reduction over the pears just before serving, too. It’s really just up to you to decide how you like them best.
Prosciutto Wrapped Pears
A perfect holiday appetizer or snack with a great savory and sweet combination of flavors. Gluten free, paleo, & whole30.
- 2 red pears
- 8 slices prosciutto
- 1/2 cup baby arugula
- 4 tbsp pomegranate arils
- 1/2 tsp olive oil
- black pepper
Wash and dry pears, then slice them into 1/2 inch wedges (about 6-8 slices per pear). Cut away any pieces of the core from the slices.
Toss the arugula and pomegranate with olive oil.
Cut each slice of prosciutto in half and lay them flat.
Lay a pear slice and a small bunch of the arugula mixture on top of the prosciutto.
Carefully the prosciutto around the arugula and salad, just tight enough so that the salad doesn’t easily fall out. Repeat until they’re all wrapped and lay on a small serving platter.
Wait until just before serving to toss the arugula with oil. You could prepare the salad without any oil, and serve it as-is or drizzle a little oil over the platter just before serving.