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Sliced Conference Pear and slices of Prosciutto over a bed of rocket leaves garnished with roasted almonds

Pear and Prosciutto Salad with Honey Mustard Dressing

A delicate and delicious plate of sweet pears, salty prosciutto, spicy arugula, crunchy almonds and mixed greens in a mild lemon, honey and mustard dressing.
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Servings 2 people

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.