Sweet, salty, subtly spicy and slightly zesty, this pear and prosciutto salad is absolutely outstanding! Delicate slices of fruit and meat are resting over a bed of fresh greens tossed with honey mustard dressing and garnished with roasted almonds. With just a handful of ingredients, it is super simple to put together and makes a spectacular appetizer or a light and balanced lunch or snack.
The Flavour Affair:
Pears + Prosciutto + Mixed Greens + Honey + Mustard + Lemon + Almonds
This combination is another example of how only a few ingredients can create a perfectly rounded flavour. The trick is to curate a selection where individual elements complement each other while providing for all major taste components. Add a little variety of textures, and your ideal salad is ready! Let’s take a closer look:
Pears: conference pears are best here. They are sweet, juicy and don’t have astringency which would interfere with the delicate nature of this salad.
Salty prosciutto is an awesome companion for the pears. In my humble opinion, this combo works even better than the classic melon & parma ham. I think it has to do with the pears’ texture – soft and melting, they complement the prosciutto without creating too much contrast. In turn, this transforms into a more intricate, elegant flavour.
Greens: using a mix of bitter, spicy and mild greens is an easy way to bring in more taste components. Fresh peppery arugula, sweet-ish romaine lettuce and a few more bitter leaves like radicchio or chicory create a great base.
Dressing is very important for salads as it helps accentuate primary flavours and add any missing elements. For this plate, a combination of honey, mustard, lemon and olive oil is just perfect. Honey supports the sweet character of the dish while mustard and lemon add heat and sourness respectively. Olive oil emulsifies the dressing and contributes with subtle floral notes and healthy fats.
To finish off, scatter over a few roasted almonds. They instantly elevate the salad with their crunchy texture and nutty, smoky notes.
Preparation tips for Pear and Prosciutto Salad:
- For a pretty presentation, cut pears lengthwise and slice vertically. Arrange each sliced half over the bed of greens.
- Slice prosciutto very thinly: this type of ham (you can use citterio, parma or alike) has a prominent, intense taste that can easily overpower the salad.
- Use a mix of greens that has arugula in it or add it separately – arugula’s peppery spiciness adds a nice vibrancy to the salad.
- Toss the greens with about 2/3 or the dressing and drizzle the remaining over the assembled salad.
- I like to finish it off with a grind of black pepper mill for a touch of pungent warmth.
Serving suggestions:
This salad is so easy to put together that I regularly use it as an after school snack for the children or my own light lunch. That said, it also makes a fabulous appearance as a starter and has wowed many of our guests! I like serving it alongside beef carpaccio and eggplant parmigiana followed by a festive pasta dish for an Italian-themed feast.
For more inspiration for delicious, balanced and great looking appetizers, check out these tried and tested recipes:
Butternut Carpaccio with Apple Glaze
Sourdough Toast with Grilled Nectarine and Burrata
Pears and Gorgonzola Puff Pastry Tart
***
Pear and Prosciutto Salad with Honey Mustard Dressing
Ingredients
For the salad:
- 2 conference pears cut lengthwise and thinly sliced
- 100 g aged prosciutto very thinly sliced
- 2 cups mixed rocket and baby arugula leaves
- 2 cups other salad greens
- 1 tbsp slivered roasted almonds
- Freshly ground black pepper
For the dressing:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1 tsp raw honey
Instructions
- Thoroughly wash the greens and let dry.
- Make the dressing: mix together olive oil, lemon juice, mustard and honey, taste and adjust to perfection.
- Toss the greens with 2/3 of the dressing.
- Arrange on the plate and top with sliced the pears and prosciutto.
- Scatter over the almonds and drizzle with the remaining dressing.
- Season with freshly ground black pepper and serve.
Notes
- This salad is best consumed freshly made.
- You can try it with other seasonal fruits – for instance, the version with persimmons is amazing. Figs, nectarines or even grapes can also work very well.
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