This flavorful pear salad is layered with tender arugula and spinach, sweet juicy pears, salty prosciutto and walnuts tossed in a creamy macadamia oil, white balsamic, and walnut dressing. This recipe is definitely a must for all fall harvest dinner parties and the perfect way to incorporate seasonal produce.
The star of this fall salad are the pears. I love to serve pears this way in a salad, it highlights their gorgeous shape. Thin slices and stack them so you can see the shape of the pears, this creates a beautiful elegant presentation for your guests. I sliced the pears using a sharp knife but you can do it with a mandolin to get a great look for your salad. I’ve also placed pears around the salad, to get this look, slice the pears in half and cut thin vertical slices across the pear, try to keep all the slices together when assembling your salad.
I can’t imagine a better way to showcase this wonderful fall
fruit. I used Bartlett pears which are the most common ones you’ll find in the
grocery store. They are best when ripe and turn a bit yellow.
This is one of those easy to throw together recipes that
will impress everyone at the dinner party with its beautiful presentation.
Serve this salad with a simple macadamia oil white balsamic
dressing that you can make in the food processor.
This recipe is the perfect entrée for fall entertaining and
would even make a delicious side to pizza, steak or pork this fall.
Try it soon while
pears are in their seasonal prime!
If you try this
recipe, let us know! Don’t forget to tag a picture #thecommunalfeast on
Instagram so we can see. Cheers!
This flavorful pear salad is layered with tender arugula and spinach, sweet juicy pears, salty prosciutto and walnuts tossed in a creamy macadamia oil, white balsamic walnut dressing. This recipe is definitely a must for any fall harvest dinner parties and the perfect way to incorporate seasonal produce.
Prep Time15 minutesmins
Total Time15 minutesmins
Author: the communal feast
2-3ripe but firm pears
juice of 1/2 lemon
3cupsarugula or other baby lettuce
Fresh ground pepper
2tbspwhite balsamic vinegar
3tbspmacadamia oil or any nut oil if you cant find this one
Salt and pepper to taste
1. To make the dressing put the mustard, walnuts, and vinegar in a small food processor. Process for about a minute, then, while the machine is running, drizzle in the oil (there should be a little hole in the top to allow the oil to drizzle slowly in.) When all the oil had been incorporated, scrape down the sides and process until everything is nice and creamy. The longer you process the smoother the consistency will be. If dressing is too thick that’s where the olive oil comes in, add until you reach a desired consistency for your dressing. Season with salt and pepper to taste.
2. Slice the pear into 1/4 inch slices. I like to a sharp knife, this ensures I keep the beautiful shape of the pear for presentation purposes. (read above for cutting and platting tips) Sprinkle the cut slices with the lemon juice to prevent browning, making sure all surfaces are covered.
3. Arrange arugula & spinach on your plates or plate if serving this family style. Top each pear slices, stacked but fanned out slightly. Scatter the nuts and prosciutto over the plates.
Drizzle with the dressing, and season with fresh cracked black pepper.