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PEAR AND PROSCIUTTO SALAD
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Pear & Prosciutto Salad

Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 4
Author: Lovoni
  • 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.