Pear, Virginia Ham, Parmigiano-Reggiano, and Arugula Salad

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

It is important that Virginia ham be sliced as thinly as one would prosciutto, so that the textures of the ham and the pear are similar to each other. If you don’t have a mechanical slicer, it is best to have it sliced thinly where you buy it.


  • 3 ripe Anjou pears
  • 8-ounce chunk Parmigiano-Reggiano cheese
  • 6 ounces Virginia country ham or prosciutto, sliced paper thin
  • 1 large bunch young arugula, stemmed, washed, spin-dried
  • ¼ cup pine nuts, toasted
  • 1 cup yellow extra virgin olive oil
  • freshly cracked pepper


Peel the pears. Slice them very thinly by shaving them on 4 sides on a mandoline or Japanese vegetable cutter. Then slice the cheese the same way or with a cheese slicer.

Delicately layer the pear, ham, cheese, arugula, and pine nuts in a mound in the center of each of 6 room-temperature plates. Drizzle with the olive oil, sprinkle with pepper, and serve.