Crisp prosciutto and seared pears topped with pomegranates, goat cheese and toasted walnuts over a bed of butter lettuce and frisee make for a quick and flavorful Fall salad.
Ingredients
- 1 shallot, minced
- 2 T Spanish sherry vinegar
- 1 T balsamic vinegar
- 6 T walnut oil
- Kosher salt and fresh ground pepper to taste
- 8 slices prosciutto
- 3 pears, quartered and cored
- 1 head butter lettuce, washed, dried and chilled
- 1 head frisee, washed dried and chilled
- 1 cup pomegranate seeds
- 3 ounces goat or gorgonzola cheese, crumbled (optional)
- ⅓ cup toasted walnuts, chopped
Directions
- 1In a small bowl stir together shallot, Spanish sherry vinegar and balsamic vinegar. Gradually whisk in walnut oil and add salt and pepper to taste. Set aside.
- 2In a medium hot frying pan, or on a griddle, fry the prosciutto a minute or so on each side, just until it is crisp. Remove from pan and place on a paper towel-lined plate.
- 3Dip the pear quarters in the salad dressing, and then saute a couple minutes on each cut side, until pears have softened slightly and the cut edges have caramelized. Remove from heat and keep warm.
- 4Toss the lettuce with the remaining salad dressing. Arrange on a big platter or on individual salad plates. Top with slices of pear, prosciutto, pomegranate seeds, goat cheese and toasted walnuts. Serve while pears are still warm.
