Autumn Pear & Prosciutto Salad

Name: Autumn Pear & Prosciutto Salad
Prep time: 15 min
Cook time: 5 min
Yield: 6

pear prosciutto autumn arugula cheese nuts elegant salad seasonal

Salads

This elegant autumn salad combines sweet, juicy pears with salty prosciutto, peppery arugula, and creamy blue cheese, all brought together with a honey-balsamic vinaigrette that perfectly balances sweet and savory flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 5

Ingredients

150g5 oz baby arugula
75g2 1/2 oz mixed baby greens
3 large3 large ripe pears, cored and sliced
115g4 oz prosciutto, torn into pieces
115g4 oz blue cheese, crumbled
85g3/4 cup walnuts, roughly chopped
60g1/2 cup dried cranberries
1/4 small1/4 small red onion, thinly sliced
45ml3 tbsp balsamic vinegar
15ml1 tbsp honey
5ml1 tsp Dijon mustard
1 small1 small shallot, minced
90ml6 tbsp extra virgin olive oil
2.5ml1/2 tsp kosher salt
2.5ml1/2 tsp freshly ground black pepper
15ml1 tbsp fresh lemon juice

Instructions

Toast 85g3/4 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
In a large salad bowl, combine 150g5 oz baby arugula and 75g2 1/2 oz mixed baby greens.
Core 3 large3 large ripe pears and slice into thin wedges. Toss with 15ml1 tbsp fresh lemon juice to prevent browning.
For the vinaigrette, whisk together 45ml3 tbsp balsamic vinegar, 15ml1 tbsp honey, 5ml1 tsp Dijon mustard, and 1 small1 small shallot in a small bowl. Slowly drizzle in 90ml6 tbsp extra virgin olive oil while whisking until emulsified. Season with 2.5ml1/2 tsp kosher salt and 2.5ml1/2 tsp freshly ground black pepper.
Add pear slices, 1/4 small1/4 small red onion, and 60g1/2 cup dried cranberries to the greens.
Drizzle with about three-quarters of the vinaigrette and toss gently to combine.
Arrange on a serving platter and top with torn 115g4 oz prosciutto, 115g4 oz blue cheese, and toasted 85g3/4 cup walnuts.
Drizzle with remaining vinaigrette and serve immediately.

Ingredients

id: baby_arugula metric: 150g imperial: 5 oz name: baby arugula
id: mixed_greens metric: 75g imperial: 2 1/2 oz name: mixed baby greens
id: ripe_pears metric: 3 large imperial: 3 large name: ripe pears, cored and sliced
id: prosciutto metric: 115g imperial: 4 oz name: prosciutto, torn into pieces
id: blue_cheese metric: 115g imperial: 4 oz name: blue cheese, crumbled
id: walnuts metric: 85g imperial: 3/4 cup name: walnuts, roughly chopped
id: dried_cranberries metric: 60g imperial: 1/2 cup name: dried cranberries
id: red_onion metric: 1/4 small imperial: 1/4 small name: red onion, thinly sliced
id: balsamic_vinegar metric: 45ml imperial: 3 tbsp name: balsamic vinegar
id: honey metric: 15ml imperial: 1 tbsp name: honey
id: dijon_mustard metric: 5ml imperial: 1 tsp name: Dijon mustard
id: shallot metric: 1 small imperial: 1 small name: shallot, minced
id: extra_virgin_olive_oil metric: 90ml imperial: 6 tbsp name: extra virgin olive oil
id: salt metric: 2.5ml imperial: 1/2 tsp name: kosher salt
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice

Instructions

Toast {walnuts} in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
In a large salad bowl, combine {baby_arugula} and {mixed_greens}.
Core {ripe_pears} and slice into thin wedges. Toss with {lemon_juice} to prevent browning.
For the vinaigrette, whisk together {balsamic_vinegar}, {honey}, {dijon_mustard}, and {shallot} in a small bowl. Slowly drizzle in {extra_virgin_olive_oil} while whisking until emulsified. Season with {salt} and {black_pepper}.
Add pear slices, {red_onion}, and {dried_cranberries} to the greens.
Drizzle with about three-quarters of the vinaigrette and toss gently to combine.
Arrange on a serving platter and top with torn {prosciutto}, {blue_cheese}, and toasted {walnuts}.
Drizzle with remaining vinaigrette and serve immediately.

Tips

Pear Selection: Choose pears that are ripe but still firm - Bartlett, Anjou, or Bosc varieties work wonderfully. They should give slightly when pressed but not be mushy.

Prosciutto Handling: Tear prosciutto by hand rather than cutting to create rustic, irregular pieces that look more elegant and natural on the salad.

Blue Cheese Alternatives: If blue cheese is too strong for your taste, substitute with goat cheese, feta, or aged cheddar for different flavor profiles.

Walnut Toasting: Watch toasted nuts carefully as they can go from perfect to burnt quickly. They should smell nutty and be lightly golden when done.

Assembly Timing: Add delicate ingredients like cheese and prosciutto just before serving to maintain their texture and prevent wilting of the greens.

Vinaigrette Balance: Taste the vinaigrette and adjust - it should balance sweet honey with tangy balsamic. Add more honey if too tart, or vinegar if too sweet.

Make-Ahead: Prep all components separately up to 4 hours ahead. Assemble just before serving to maintain the best texture and appearance.

Seasonal Variations: In summer, substitute peaches or figs for pears. In winter, try sliced apples or dried pears for a different texture.

Wine Pairing: This salad pairs beautifully with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir that complements both the fruit and cheese.