Shavings of Country Ham With Parmesan, Pears and Pine Nuts

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The room unit astatine the Inn astatine Little Washington nicknamed this crockery "the fluffy" due to the fact that chef-owner Patrick O'Connell perpetually reminds them that it should look airy and airy, "as if the ingredients floated from the entity down onto the plate." That is easier said than done. However, the equilibrium of sweetness, salt, bitterness and crunch volition beryllium delicious careless of your presumption skills. One portion of advice: Find the freshest arugula astatine the farmers marketplace oregon elsewhere. The bagged greens deficiency the peppery wound that marque this crockery shine.

Adapted from "Patrick O'Connell's Refined American Cuisine," by Patrick O'Connell (Bulfinch Press, 2004).

Ingredients

1 8-ounce artifact parmesan cheese
12 precise bladed slices state ham, preferably Virginia ham (see TIP)
1 ripe pear (unpeeled), halved and cored
1 clump babe arugula, washed and stemmed
1/4 cupful toasted conifer nuts (see NOTE)
1/4 cupful extra-virgin olive oil
Cracked achromatic pepper

Nutritional Facts

Per serving

Calories
329
Fat
25 g
Saturated Fat
8 g
Carbohydrates
6 g
Sodium
1076 mg
Cholesterol
42 mg
Protein
21 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Patrick O'Connell's Refined American Cuisine," by Patrick O'Connell (Bulfinch Press, 2004).

Tested by Jane Black.

Published March 12, 2026