A perfectly simple pear and prosciutto salad made with walnuts and rocket, served on char-grilled bread with a sweet and tangy dressing.
Course Main Course
Cuisine Australian
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 486kcal
Author Sally
Ingredients
For the salad
120gramsrocket (arugula)
1largegreen pearcore removed and thinly sliced
50gramschopped walnuts
200gramsthinly sliced prosciutto
4thick slices of fresh bread
For the dressing
2tablespoonsolive oil
1tablespoonred wine vinegar
1tablespoonhoney
Instructions
Place the rocket leaves in a large bowl. Add in sliced pear and walnuts.
Tear prosciutto into smaller pieces and add to the salad. Toss to combine and set aside.
Heat a griddle pan or BBQ plate until hot and drizzle bread slices with olive oil. Add bread to the hot pan and toast until browned and char-lines being to form. Repeat on both sides being careful not to burn the bread.
Place bread on a plate and a generous portion of the salad over the top.
Add the dressing ingredients to a small jar and shake to mix before spooning dressing over salad to serve.
Notes
You can toast the walnuts first if you like, otherwise I tend to just use them raw.This is a generous 50 grams of prosciutto per person with the intent for this salad to be a main meal. If making it as a side, I would reduce the quantity.If you don’t have access to a griddle pan or BBQ plate that is ok, you can just toast the bread in a regular frying pan, however you won’t get the same char-grilled flavour.