This Pear and Prosciutto Arugula Salad is so simple and yet incredibly elegant. Sliced pears and torn prosciutto sit atop a bed of peppery arugula and is sprinkled with torn fresh basil, toasted chopped walnuts and parmesan shavings. The salad is then drizzled with a quick and effortless sherry walnut vinaigrette right before serving. This salad will serve 6.
If you’re in need of a holiday salad that’s simple, fresh and flavorful.
Look no further.
This pear and prosciutto salad is not only gorgeous but simple too! It also has a little bit of everything, like peppery arugula, sweet juicy pears, salty prosciutto and parmesan, toasty walnuts and fresh basil. Once the salad is made it’s drizzled with a 2 ingredient (4 if you include salt and pepper) sherry walnut vinaigrette that really lets the flavors of this salad shine.
Serve this salad with either roasted chicken, pheasant, cornish hens, turkey, pork roast, pork tenderloin or glazed ham.
To Make This Pear and Prosciutto Arugula Salad You Will Need:
for the dressing:
- kosher salt – This will draw out flavor and season the dressing.
- freshly ground black pepper – For added bite and flavor.
- aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
- roasted walnut oil – Lends richness and delicious nutty flavor.
for the salad:
- walnuts – Adds delicious texture and nuttiness.
- baby arugula – A fresh leafy green that is slightly bitter and peppery.
- basil (fresh) – Will add a fresh herbaceous flavor.
- prosciutto – Lends a salty, meaty texture. I love Murray’s prosciutto de parma.
- pear – Use ripe but firm pears.
- parmesan cheese – Lends a fruity, nutty and slightly salty flavor. Use a vegetable peeler to get thin shavings.
This sherry walnut vinaigrette is so simple and yet delicious! In a bowl add 1/4 teaspoon kosher salt and desired amount of freshly ground black pepper. Pour in 2 tablespoons aged sherry vinegar and stir until the salt has dissolved. While stirring, pour in 2 tablespoons roasted walnut oil. Set aside. You may need to stir again before dressing the salad.
In a small skillet, add 1/2 cup walnut halves and toast over medium to medium-low heat, occasionally shaking the pan or stirring until they give off a toasty fragrance. Remove off of the heat, transfer to a cutting board and roughly chop.
Add 5 ounces baby arugula to a serving bowl or platter.
Next, tear 4 ounces of prosciutto in half, shape into rosettes and place on top of the arugula. Remove the core and stem from 1 to 2 pears. Slice thin (about 1/8 to 1/4-inch thick) and arrange next to the prosciutto. Sprinkle with 8 to 10 torn basil leaves, the chopped toasted walnuts and shave fresh parmesan over top.
Drizzle spoonfuls of the sherry walnut vinaigrette over top.
Any leftover vinaigrette can be served alongside the salad.
What Goes With This Pear and Prosciutto salad?
- roast chicken
- butter roasted whole turkey breast
- chipotle pomegranate glazed roasted pork tenderloin
- stuffed pork roast with raspberry balsamic glaze
- cranberry glazed ham
Can This Salad Be Made In advance?
This salad is so simple to pull together, making it in advance wouldn’t be optimal. You could make the dressing, shave the parmesan and toast the walnuts beforehand, but I recommend waiting on slicing the pears (as they may brown) and also pulling the salad together until you’re ready to serve.
What are the best pears to use in salad?
I personally think Anjou, Bosc, Bartlett or Comice are best for salads. In this salad I’m using red Anjou and Bartlett. The key is to pick pears that are ripe yet still firm so they will be easy to pick up on the fork and therefore eat in the salad.
Enjoy! And if you give this Pear and Prosciutto Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
