Pear And Prosciutto Di Parma Salad Recipes

PEAR AND PROSCIUTTO DI PARMA SALAD

Steps:

• In small dishes, place egg whites and bread crumbs.
• In a large skillet over medium high heat, melt butter.
• Dip goat cheese slices first in the egg whites, second in the bread crumbs.
• Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
• Remove and set aside.
• In a small bowl whisk together all the ingredients from orange juice to the pepper.
• On each of 4 salad plates, arrange 3 lettuce leaves.
• Place 2 pear fans on each plate.
• Place/tuck 3 slices of Prosciutto on each plate.
• Center the goat cheese rounds, dividing evenly.
• Drizzle with vinaigrette and sprinkle with walnuts.
• Serve.

HARICOTS VERTS AND PEAR SALAD WITH HAZELNUTS AND PROSCIUTTO

Steps:

• Trim the ends of the haricots verts. Bring a large pot of salted water to a boil over high heat. Cook the beans until crisp-tender, 2 to 4 minutes, then drain and transfer to ice water to preserve the color. Drain again and pat dry. Cut in half crosswise. Place in a large mixing bowl.
• For the vinaigrette: Put the vinegar, shallot, and mustard in a small bowl and whisk to blend. Gradually whisk in the oils. Season with salt and pepper.
• Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Slice the endives on a slight diagonal into 1-inch pieces. Separate into individual layers and discard the core. Add the frisée, endive, arugula, and hazelnuts to the bowl with the beans.
• Cut the pear in half, remove the core and slice thinly lengthwise. Add to the bowl. Toss with enough of the vinaigrette to coat the salad lightly; you may not need it all.
• If the prosciutto slices are large, tear in half. Make a loose ring of prosciutto on each plate, then mound a handful of salad in the center of the ring. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another full-bodied white wine.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS

Steps:

• In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
• Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
• Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
• In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

PEAR AND PROSCIUTTO SALAD

Steps:

• Cut pears in half and core them.
• Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
• Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach.
• Pour the dressing over the top and gently toss.
• Place greens and pears onto each plate.
• Top each with 1/4 of the prosciutto, candied pecans and serve.