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Pear and Prosciutto Salad

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 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 486kcal
Author Sally

Ingredients

For the salad

  • 120 grams rocket (arugula)
  • 1 large green pear core removed and thinly sliced
  • 50 grams chopped walnuts
  • 200 grams thinly sliced prosciutto
  • 4 thick slices of fresh bread

For the dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey

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.

Nutrition

Calories: 486kcal | Carbohydrates: 30g | Protein: 12g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 473mg | Potassium: 375mg | Fiber: 4g | Sugar: 12g | Vitamin A: 748IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 2mg