Type: Salad
Prep Time: 10 min.
Cook Time: 0 min.
Ready in: 10 min.
Servings: 4


  • 5 Tbsp olive oil, divided
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 1 tsp mustard
  • 1 lb asparagus, trimmed
  • 8 slices prosciutto, torn into pieces
  • 6 oz arugula or spring mix
  • 6 oz Beemster Vlaskaas, sliced into strips
  • 2 pears, cored and sliced
  • 2 scallions, sliced
  • ¼ cup walnuts, coarsely chopped


  1. Whisk together 3 Tbsp olive oil, vinegar, lemon juice and mustard.
  2. Season to taste with salt and pepper.
  3. Heat remaining 2 tablespoons olive oil in large skillet over medium-high heat and cook asparagus 3 minutes or until tender crisp. Remove and set aside.
  4. Add prosciutto and cook 1 to 2 minutes until slightly crisp. Remove and set aside.
  5. Divide the arugula among 4 plates.
  6. Top with asparagus, prosciutto, Beemster, pears, green onions and walnuts.
  7. Drizzle with dressing.

Cheeses Mentioned


Made from 2% Milk from Beemster cows. Though lower in fat and calories, this cheese still delivers on flavor and satisfaction! 

Pairs with:

Hefeweizen, Pinot Grigio, Pinot Noir. Sweet-tart apples, red grapes, apricot and peaches.