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Pear and Prosciutto Arugula Salad

Pear and Prosciutto Arugula Salad

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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.
Course Salads, Side Dishes
Cuisine American, Italian
Keyword arugula salad, christmas salad, holiday side dish, pear walnut salad, thanksgiving salad
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 servings
Calories 213
Author Laurie McNamara

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 to taste
US Customary - Metric

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1serving | 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