Candied Prosciutto And Toasted Capellini Tossed With Marinated Heirloom Tomatoes And Pears

For the Candied Prosciutto: Preheat oven to 425 degrees. On a large, parchment-lined baking sheet, arrange the prosciutto strips, avoiding overlaps. Sprinkle the sugar evenly over the strips. Bake the prosciutto until the strips are caramelized and glossy, 4 to 6 minutes. Watch toward the end of baking that the sugar does not burn. Remove and cool completely; break strips into thirds; set aside.

For the marinated heirloom tomatoes and pears, whisk together the lemon juice, grape seed oil, muscovado dark brown sugar, sea salt, black pepper, and basil leaves in a large mixing bowl. Add the heirloom tomato wedges and diced pears, and toss together. Set aside.

Heat a 12-inch, non-stick skillet over medium-high heat. Add the canola oil to the hot pan. Add the capellini nests and brown them in the oil for 1-2 minutes on each side until golden. Remove nests to a paper-towel lined plate

Clean out the skillet, add the chicken broth to the skillet and bring it to a boil over medium-high heat. Add the capellini nests to the boiling broth, cover, and cook for 5-7 minutes, stirring occasionally until al dente. Drain off the remaining broth.

Add the candied prosciutto and the cooked capellini to the heirloom tomatoes and pears, and toss all together. Top each serving with equal portions of the crumbled blue cheese. Serve promptly.