Pear and Prosciutto Salad is so simple & quick to make. This rustic salad makes a perfect side as part of a holiday menu. I’ve baked the prosciutto so it adds a crunch to the salad but it would be just as lovely with it cold and soft. Feta cheese is a good substitute for the parmesan and toasted pecans, almonds or hazelnuts could be a lovely substitution. You could add those for the crunch and eliminate the prosciutto if you want to make it meat-free. The dressing is lemony and vibrant and very simple. That’s the whole idea, it is supposed to be a very simple, dare I say – somewhat elegant salad.
Lovonis Lark
recipes + wellness
Pear & Prosciutto Salad
Servings: 4
- 7 oz thinly sliced prosciutto about 7 slices
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
- Pinch of sugar
- Pinch of salt
- 1/2 teaspoon freshly ground black pepper plus extra for serving
- 2 small red leaf lettuce (gem, baby romaine or spring mix) I use the small lettuce from the artisan lettuce packs
- 2 ripe pears halved, cored and sliced
- 1/2 cup shaved parmesan
- If you’re cooking the prosciutto as I did, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place prosciutto on the baking sheet and bake for 12 to 15 minutes until crisp. Set aside to cool then break into chunks.
- Whisk together oil, juice, mustard, sugar, salt and 1/2 teaspoon of pepper in a small bowl; set aside.
- Remove the core end from the lettuce. Wash and dry the lettuce and arrange the leaves on a platter. You can tear them or leave them whole.
- Arrange the pear slices over the lettuce. Drizzle with dressing. Top with prosciutto and parmesan. Sprinkle with extra pepper (pepper and pears are very good together). Serve immediately. Serves 4 to 6.