Pear and Crispy Prosciutto Salad

This Grilled Pear and Crispy Prosciutto Salad is the ultimate sweet-and-savory side dish. Warm, caramelized pear slices are paired with salty prosciutto, creamy goat cheese, toasted pecans, and a zesty balsamic ginger dressing. Perfect for elegant weeknight dinners or your holiday table.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 3

Servings

Calories 432

Author Janette

Ingredients

1 tablespoon (15 ml) fresh lime juice
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) light agave nectar or honey
¼ teaspoon finely grated ginger
Small pinch of salt and ground black pepper to taste
6 tablespoons (90 ml) olive oil
1 cup (150 gram) pecan halves
4 slices Prosciutto di Parma
4 firm pears of your choice sliced
4 ounces (113 grams) goat cheese
Salad greens of your choice I used baby spinach and arugula

Instructions

Make the Dressing:

In a small mixing bowl or jar, whisk together the lime juice, balsamic vinegar, agave nectar (or honey), grated ginger, salt, and black pepper. Slowly whisk in the olive oil until emulsified. Set aside.

Toast the Pecans:

Add the pecan halves to a small frying pan over medium-low heat. Toast until browned and fragrant, about 3 to 4 minutes, stirring frequently so they don't burn. Remove from heat and set aside.

Crisp the Prosciutto:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lay the prosciutto slices in a single layer. Bake for 5 minutes until crispy. Transfer to a paper towel-lined plate to cool.
Line a baking sheet with parchment paper and place the prosciutto slices evenly spaced. Bake in the oven for 5 minutes until crispy, remove and allow to cool on baking sheet.

You can also crisp prosciutto in a dry frying pan over medium heat for 2–3 minutes per side.

Prepare the Pears:

To Grill: Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly brush both sides of the pear slices with a bit of the prepared dressing. Grill for 2 minutes per side until light grill marks form. Remove and let cool slightly.
To Bake: Preheat oven to 400°F (200°C). Lay the pear slices on a parchment-lined baking sheet, brush both sides with dressing, and roast for 10 to 12 minutes until tender.

Assemble and Serve:

In a large bowl, gently toss the salad greens with about half of the remaining dressing. Divide the dressed greens among 4 plates. Top each with toasted pecans, grilled pear slices, and crumbled goat cheese. Roughly crumble the crisp prosciutto over the top with your hands. Drizzle with extra dressing right before serving.

Nutrition