If you live in the Niagara region, you can source out Pinques of Niagara for locally produced prosciutto and Persall for a cold-pressed canola that is rapidly winning over nutritionists and gourmands alike. Otherwise, find a good Italian import shop for your meat and pick up a good quality extra-virgin olive oil to substitute.
1 cup (250 mL) preserved lemons (see recipe below)
24 slices good-quality prosciutto (preferably Pinques of Niagara)
6 cups (1.5 L) arugula
2 pears, Bose or similar, thinly sliced
3 Tbsp (45 mL) lemon juice
1 1/2 Tbsp (22 mL) truffle oil, black or white, if available
3.5 oz (100 g) Monforte toscano cheese or good-quality Parmesan, sliced
1/2 cup (125 mL) Niagara cold-pressed Persall canola oil
1/4 cup (60 mL) Niagara Baco Noir balsamic vinegar
2 Tbsp (30 mL) tarragon
2 Tbsp (30 mL) chervil
1 Tbsp (15 mL) fleur de sel or good-quality sea salt
Freshly ground white peppercorns, to taste
2/3 cup (160 mL) extra-virgin olive oil
Blanch lemons in boiling water for 1 minute; then remove and place in iced water. Dry in towel. Slice lemons thinly, but not so thin that you can’t pick them up.
Place a layer of lemon slices on the bottom of a small 1-in (2.2-cm) -deep dish.
Sprinkle finely chopped shallots, tarragon, chervil, fleur de sel, and freshly ground white pepper over lemons. Drizzle with olive oil. Continue with layers until lemons are used. Cover with plastic wrap and press down with suitable weight. Place in refrigerator for 2 to 3 days.
Recipe can be doubled for use in other dishes.
Place a few slices of the preserved lemon in centre of plate. Arrange prosciutto slices over lemon.
In bowl toss arugula leaves and thinly sliced pear in lemon juice and truffle oil. Arrange over prosciutto.
Garnish with long shavings of cheese. Drizzle canola oil and balsamic vinegar around plate.
Wine match: 2005 Peninsula Ridge Sauvignon Blanc.
source: "Treadwell", alive #396, June 2007
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