PEAR WALNUT & PROSCIUTTO SALAD
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.
Servings: 2 -4
Ingredients
- 2-3 ripe but firm pears
- juice of 1/2 lemon
- 3 cups arugula or other baby lettuce
- 1 cup Spinach
- 4 Tbsp walnuts
- Prosciutto slices
- Fresh ground pepper
- Dressing
- 1 tsp Dijon mustard
- 2 tbsp white balsamic vinegar
- 3 tbsp macadamia oil or any nut oil if you cant find this one
- Olive oil
- 2 tbsp walnuts
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- 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.