Recipe: Pear and Prosciutto "Carpaccio" with Balsamic Vinegar Reduction

This refreshing salad is not only beautiful but so easy to prepare!

Pear and Prosciutto "Carpaccio" with Balsamic Vinegar Reduction
(Adapted from a recipe from Everyday Food by Martha Stewart)
Serves 2

1/2 cup balsamic vinegar
1 red Bartlett pear, cored, halved, and thinly sliced
2 ounces very thinly sliced prosciutto
Mixed baby lettuces (I added fresh purslane leaves)
Freshly-ground black pepper to taste

In a small saucepan, bring vinegar to a boil; cook, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 5 minutes.

Place the lettuces and purslane on a serving platter or on individual plates. Top with pear slices and prociutto. Drizzle with balsamic syrup as desired, and season with pepper.