Grilled Pear, Prosciutto and Arugula Salad
prep time
10 minutescook time
5 minutesIngredients
For the salad:
11/2 cups (loosely packed) baby arugula, more or less, as desired
4 slices Niman Ranch Prosciutto, torn into pieces
1 firm pear, slices 1/8-inch thick
1/3 cup goat cheese, crumbled
1/4 cup toasted pecans, chopped
1/2 small red onion, thinly sliced
For the dressing:
3 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon balsamic vinegar
1-2 tablespoons honey
Salt and freshly ground black pepper to taste
Cooking Instructions
- Heat a grill pan over medium-high heat and spray with nonstick spray.
- Lightly brush both sides of the pear slices with the olive oil and sprinkle with a little salt. Grill until they have visible grill marks, 1 to 2 minutes per Remove from pan and let cool.
- In a small jar with a lid, combine the olive oil, dijon mustard, lemon juice, balsamic vinegar and honey. Cover and shake until well mixed. Taste, and add salt and pepper as needed.
- Scatter arugula onto a large serving dish or Arrange prosciutto across the top, then add grilled pears, red onion, pecans, and goat cheese evenly around the platter.
- Drizzle with prepared dressing and enjoy!
More Recipes Like This
