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.

Pear and Prosciutto Arugula Salad

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.

Pear and Prosciutto Arugula Salad

Serve this salad with either roasted chicken, pheasant, cornish hens, turkey, pork roast, pork tenderloin or glazed ham.

ingredients for Pear and Prosciutto Arugula Salad

To Make This Pear and Prosciutto Arugula Salad You Will Need:

for the dressing:

  • kosher saltThis will draw out flavor and season the dressing.
  • freshly ground black pepperFor added bite and flavor.
  • aged sherry vinegarAdds acidity with a slightly sweet, rich and nutty flavor.
  • roasted walnut oilLends richness and delicious nutty flavor.

for the salad:

  • walnutsAdds delicious texture and nuttiness.
  • baby arugulaA fresh leafy green that is slightly bitter and peppery.
  • basil (fresh) – Will add a fresh herbaceous flavor.
  • prosciuttoLends a salty, meaty texture. I love Murray’s prosciutto de parma.
  • pear – Use ripe but firm pears.
  • parmesan cheeseLends a fruity, nutty and slightly salty flavor. Use a vegetable peeler to get thin shavings.

walnut vinaigrette

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.

toasting walnuts

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.

plated arugula

Add 5 ounces baby arugula to a serving bowl or platter.

top with torn basil, pears, prosciutto parmesan shavings and walnuts

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 with vinaigrette

Drizzle spoonfuls of the sherry walnut vinaigrette over top.

drizzle with vinaigrette

Any leftover vinaigrette can be served alongside the salad.

Pear and Prosciutto Arugula Salad

What Goes With This Pear and Prosciutto salad?

Pear and Prosciutto Arugula Salad

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.

Pear and Prosciutto Arugula Salad

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.

Pear and Prosciutto Arugula 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!

Pear and Prosciutto Arugula Salad

Pear and Prosciutto Arugula Salad
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Yield: 6 servings

Pear and Prosciutto Arugula Salad

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 sherry walnut vinaigrette right before serving. This salad will serve 6.

Ingredients

FOR THE VINAIGRETTE:

  • 1/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 2 tablespoons aged sherry vinegar
  • 2 tablespoons roasted walnut oil, I like La Tourangelle

FOR THE SALAD:

  • 1/2 cup walnuts
  • 5 ounces baby arugula
  • 4 ounces prosciutto de parma
  • 1 to 2 pears, cored and sliced
  • 10 fresh basil leaves, torn
  • 1/3 cup parmesan shavings, or to preference
  • freshly ground black pepper

Instructions 

MAKE THE VINAIGRETTE:

  • In a bowl add salt and desired amount of freshly ground black pepper. Measure and add the aged sherry vinegar and stir until the salt has dissolved.
  • Once dissolved and while stirring, pour in the roasted walnut oil. Set aside.
    You may need to stir again before dressing the salad.

MAKE THE SALAD:

  • In a small skillet, add the walnuts 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 the baby arugula to a serving bowl or platter.
  • Tear each slice 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 hand-torn basil leaves, the chopped toasted walnuts and shave fresh parmesan over top.
  • Drizzle spoonfuls of the sherry walnut vinaigrette over top and finish with some more freshly ground black pepper.
    Any leftover vinaigrette can be served alongside the salad.
Calories: 213kcal, Carbohydrates: 3g, Protein: 6g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 16mg, Sodium: 318mg, Potassium: 177mg, Fiber: 1g, Sugar: 1g, Vitamin A: 648IU, Vitamin C: 4mg, Calcium: 116mg, Iron: 1mg