Sweet, savory and simple!
Prosciutto, Pear and Blue Chees Sandwiches with Wicked Good Pear Balsamic Vinegar
8 Slices of Multigrain Bread
1 tablespoon of butter
3 cups of Arugula
1 medium shallot, thinly sliced
1 tablespoon of extra virgin olive oil
4 teaspoons of Wicked Good Spices Pear Balsamic Vinegar
1/4 tsp of black pepper
4 ounces of thinly sliced prosciutto
1 pear, cored and thinly sliced
4 ounces of blue cheese, sliced
Arrange Bread in a single layer on a baking sheet, broil 3 minutes or until toasted.
Turn bread slices over and spread butter evenly over bread slices.broil an additional two minutes or until toasted.
Combine arugula and shallot in a bowl, add oil and Pear vinegar and sprinkle with pepper.
divide arugula between 4 slices of bread
Divide pears and cheese evenly among the sandwiches and top each sandwich with a slice od bread.
Serve immediately and enjoy!
Pork chops with Sauteed Spinach and garlic and Pear Balsamic vinegar
4 Bone in pork chops, about 8 oz each
4 tbsp of olive oil
2 tbps of honey
1 tbsp of butter
2 pears, cut up into 1/2" cubes
1/3 cup of Wicked Good Spices Pear Balsamic vinegar
4 cloves of garlic, sliced into thin slices
12 ounces of Fresh baby spinach
2 tbsp of chopped up lemon thyme
salt and pepper to taste
Place 2 tbps of olive oil in a large non-stick skillet over medium to high heat and add pork chops and cook for 5 minutes on each side until cooked thru.
Remove chops to a plate and cover with foil.
Turn the heat to medium and add the butter, pears and honey. Saute' for 5 minutes until soft. Transfer to a bowl.
Place remaining 2 tbsp of oil to the pan over medium heat and add clove of garlic and saute' until garlic is lightly brown. Turn up the heat and add the spinach. Cook just until the spinach wilts
Place spinach on plates, place a pork chop on top and spoon the pear mixture on top of the chops.