Pear and Prosciutto Salad with Champagne Vinaigrette | Veggies Recipes | Weber JP
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Cooking tools:
- Grill
- Swivel vegetable peeler
- Grill brush
- Pastry brush
- Whisk
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 60 milliliters champagne vinegar or white wine vinegar
- minced shallot
- Dijon mustard
- granulated sugar
- kosher salt
- freshly ground black pepper
- 60 milliliters extra-virgin olive oil
- toasted hazelnut oil or olive oil
- paper-thin slices prosciutto
- Bartlett pears, firm but ripe, quartered and cored
- 225 grams lightly packed baby arugula or mesclun greens
- 55 grams manchego or Parmigiano-Reggiano® cheese
- 70 grams skinned hazelnuts, toasted and coarsely chopped
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