- endive, sliced into thin wedges
- pear, sliced thinly
- Manchego cheese, shaved
- bread, toasted or grilled
Arrange prosciutto on a large platter. (Alternatively, arrange a few slices on individual plates.) Toss endive, arugula and pear with the tarragon-shallot vinaigrette. Top prosciutto with salad. Top salad with slices of cheese. Serve with warm bread.
- Prep Time: 5 minutes