Pear, prosciutto & pomegranate salad
Crisp prosciutto and seared pears topped with pomegranates, goat cheese and toasted walnuts over a bed of butter lettuce and frisee makes for a quick and flavorful fall salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Griddle
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Paper towel
- Plate
- Serving platter
Ingredients
- 1 shallot, minced
- 2 T Spanish sherry vinegar
- 1 T balsamic vinegar
- 6 T walnut oil
- Kosher salt
- fresh ground pepper
- 8 slices prosciutto
- 3 pears, quartered and cored
- 1 head butter lettuce, washed, dried and chilled
- 1 head frisee, washed dried and chilled
- 1 cup pomegranate seeds
- 3 ounces goat or gorgonzola cheese, crumbled (optional)
- 1/3 cup toasted walnuts, chopped
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