Pear Salad with Crispy Prosciutto

Pear Salad with Crispy Prosciutto
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Mixed greens are tossed with juicy pears, crispy prosciutto, pungent blue cheese, and apple cider vinaigrette for a fresh, seasonal salad.


  • 3 oz. thinly sliced prosciutto
  • 2 Tbsp. apple cider vinegar
  • ½ Tbsp. maple syrup
  • ½ Tbsp. shallot, finely chopped
  • ½ tsp. grainy mustard
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ cup olive oil
  • 10 oz. mixed greens
  • 2 pears, sliced
  • 2 oz. blue cheese, crumbled


  1. Preheat oven to 375° F. Lay prosciutto slices on a parchment lined sheet pan. Bake 13-15 minutes or until crisp. Allow to cool slightly, break in to large pieces.
  2. To make the vinaigrette, stir together vinegar, syrup, shallot, mustard, salt and pepper. Slowly add the olive oil while whisking constantly until well combined. Vinaigrette may need to be mixed again just before tossing with the salad.
  3. In a large salad bowl add greens, pears and blue cheese. Toss with a ¼ cup of vinaigrette. Add more to taste. Top with crispy prosciutto and serve immediately.
  4. Refrigerate leftovers.


Any extra vinaigrette can be stored in a sealed container in the refrigerator for up to 2 weeks.

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