Candied Prosciutto and Toasted Capellini tossed with Marinated Heirloom Tomatoes and Pears

45_nine_col

Course Main Dishes

Ingredients in this Recipe

1 cup finely diced bosc pears, seeded and skinned
1 tablespoon fresh squeezed lemon juice
1/2 pound deli prosciutto slices, cut into 1/2 inch wide strips
1/3 cup canola oil
1/3 cup crumbled blue cheese
1/3 cup finely chopped fresh basil leaves
1/4 teaspoon ground black pepper
2 tablespoons grape seed oil
2 tablespoons organic cane sugar
2 teaspoons muscovado dark brown sugar
3/4 teaspoons sea salt
4 cups organic chicken broth
4 large varied color heirloom tomatoes, cored, seeded, and cut into 1/8" wedges
8 dry capellini nests

Recipe Preparation

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