Secrets of the Best Chefs

Prosciutto San Daniele with Warren Pear and

Pomegranate Seeds

Serves 2 to 4

This recipe is 100 percent shopping and 0 percent cooking.

Instead of thinking of it as an assembly project, though, think of it

more as an opportunity to craft a still life. The arrangement of the

three primary ingredients—the prosciutto, the pear, and the

pomegranate seeds—requires a certain amount of finesse. Play

around, and remember: once you set this out, you have a totally

simple first course that people will love. And all you had to do

was shop for it.

½ pound prosciutto San Daniele (or other high-quality

prosciutto), sliced thin

1 Warren pear or any other pear that’s in season, cut into

quarters (don’t core it; leave the seeds intact*)

Seeds from ½ pomegranate (see seed removal tips)

Good-quality olive oil

Lay the prosciutto on your nicest white platter and crinkle it a

little bit to give it texture. Place the pear quarters in the center of

the plate. Scatter the pomegranate seeds all around. Drizzle very

lightly with olive oil and serve.