Pear and prosciutto carpaccio with arugula and honey-mustard sauce
1 serving
20 minutes
Pear and prosciutto carpaccio with arugula and honey-mustard sauce is a refined dish that combines the delicate sweetness of pear, the salty sophistication of prosciutto, and the spiciness of mustard. This recipe is inspired by traditional Italian cuisine adapted in a Spanish style where fresh ingredients play a key role. Thin slices of pear are infused with the flavors of honey and Dijon mustard sauce, while balsamic cream adds subtle caramel notes. Pine nuts provide textural variety, and fresh arugula refreshes the taste. Perfect for a light dinner or festive appetizer, this carpaccio becomes not just a dish but a true gastronomic masterpiece revealing the harmony of sweet, salty, and spicy.
1
Slice the pear thinly.
- Pears: 200 g
2
Mix honey with mustard and olive oil.
- Honey: 1 g
- Dijon mustard: 2 g
- Olive oil: 3 ml
3
Decorate the plate with balsamic cream, arrange pears and prosciutto, drizzle with the prepared sauce, and sprinkle with nuts. Hamon can be used instead of prosciutto.
- Pears: 200 g
- Prosciutto: 100 g
- Balsamic cream: 3 g
- Pine nuts: 10 g
4
Drizzle arugula with oil and balsamic cream, and pile it next to the carpaccio.
- Arugula: 15 g
- Olive oil: 3 ml
- Balsamic cream: 3 g