Pear, Pecorino & Prosciutto Salad with Champagne Vinaigrette

by lydia on October 10, 2011

Something about the fall brings out the gourmet cook in me. I can’t quite put my finger on it, but this season is so exquisite in its offerings I simply can’t always be frugal and casual about it. I adore autumn salads. I think it’s the idea of combining delicious cheeses, in season fruits and nuts all together with fresh greens. It sure makes for a beautiful interesting meal as well as a plethora of pleasure to one’s palate.

I think this particular salad with pears, pecorino and prosciutto was likely inspired by watching the Food Network for the past 20 years, though I can’t say for sure. Pears are not a fruit I tend to just pick up and eat like an apple. I do love them paired with other foods and served with cheeses. Pears, to me, seem far more sophisticated than apples. This pairing of pears is quite nice, and the salad can stand alone as a light meal or be paired alongside a lovely fall soup. I personally love it with my Roasted Butternut Squash and Apple Soup. A salad like this is so good, I think you’d easily find it on the menu of many fine restaurants. So go ahead and indulge a little when you spring for the ingredients in this salad, you’ll be glad you did. It’s a great salad to serve up at a nice dinner party, you will surely impress your guests.

Pear, Pecorino & Proscuitto Salad with Champagne Vinaigrette
 
Pear, Pecorino & Proscuitto Salad with Champagne Vinaigrette
Author: 
Recipe type: Salad
 
Ingredients
  • Organic Mixed Greens - 2 cups per salad
  • Pears - ½ per salad
  • Pecorino - 1 oz per salad
  • Prosciutto - 2 slices per salad
  • Champagne Vinaigrette:
  • ¼ cup organic champagne vinegar
  • ¾ cup organic cold-pressed olive oil
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and pepper to taste
Instructions
  1. Slice pears thinly.
  2. Shave pecorino with a vegetable peeler or sharp paring knife.
  3. Pan fry 2 slices of prosciutto per salad, until crisp. Let cool and crumble.
  4. In individual bowls, place a handful of greens, top with half of a pear per salad, and 4-6 large shavings of cheese.
  5. Top with the crumbled prosciutto.
  6. Toss with champagne vinaigrette.
  7. Make the vinaigrette: In a glass jar with a lid, mix all ingredients together, shake well and serve.

This is not a salad I serve to my kids; it’s more of a ‘me’ salad, a special occasion, a date night or small dinner party salad. Or, simply a ‘treat myself’ salad that I will gladly put together and savor every bite.  The dressing is so simple and a good one to have on hand as it pairs well with many basic salads.

This post contributed to Monday Mania and Real Food Wednesdays.

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