Photo and recipe by Joy Zhang, joylicious.net
Simple to make, beautiful on the plate, these wrapped pear appetizers are packed with local flavors, both savory and sweet. For a seasonal variation, use Fuyu persimmons or apples instead of pears.
2 pears, cored and cut into 8 wedges
2 teaspoons fresh lemon juice
8 thin slices prosciutto (6 oz.), cut in half lengthwise
1 cup watercress (or arugula)
4 ounces blue cheese
1 tablespoon local wildflower honey
Place pear wedges in bowl and toss with lemon juice. Place prosciutto slices, one by one, on serving plate. Atop each, layer a pear wedge and watercress leaf and roll into a bundle. Top with a hunk of cheese and then drizzle with local wildflower honey.