Imagine a salad that's not just a side dish, but a culinary masterpiece that transforms ordinary ingredients into an extraordinary dining experience. The Pear and Prosciutto Rocket Salad is a symphony of flavors that marries the peppery bite of arugula, the sweet juiciness of ripe pears, the salty richness of prosciutto, and the creamy tang of blue cheese. This Italian-inspired dish is so simple yet so sophisticated, it'll make you feel like a professional chef in your own kitchen - and your guests will be begging for the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 cups rocket (arugula)
- 1 ripe pear, sliced
- 100g prosciutto, torn into pieces
- 1/4 cup walnuts, toasted
- 1/4 cup blue cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients for the Pear and Prosciutto Rocket Salad. This includes 2 cups of fresh rocket (arugula), 1 ripe pear, 100g of prosciutto, 1/4 cup of toasted walnuts, 1/4 cup of crumbled blue cheese, 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and salt and pepper to taste.
- Next, prepare the pear. Wash it thoroughly under cold running water. Slice the pear into thin wedges or bite-sized pieces, discarding the core and seeds. Set the sliced pear aside.
- In a dry skillet over medium heat, toast the walnuts for about 3-5 minutes, stirring frequently to ensure they do not burn. Once they are golden and fragrant, remove them from the heat and allow them to cool.
- In a large salad bowl, add the 2 cups of rocket (arugula). The peppery flavor of the arugula will complement the sweetness of the pear and the saltiness of the prosciutto.
- Next, add the sliced pear to the bowl with the arugula. Gently toss the ingredients together to combine.
- Now, add the torn pieces of prosciutto to the salad. The prosciutto will add a savory depth to the dish.
- Sprinkle the toasted walnuts over the salad, followed by the crumbled blue cheese. The blue cheese will provide a creamy texture and a tangy flavor that balances the other ingredients.
- In a small bowl or jar, whisk together the balsamic vinegar and olive oil until well combined. Season with salt and pepper to taste.
- Drizzle the balsamic vinaigrette over the salad, and toss gently to ensure all the ingredients are evenly coated with the dressing.
- Once the salad is well mixed, taste and adjust the seasoning if necessary, adding more salt, pepper, or dressing to suit your preference.
- Divide the salad into two serving plates or bowls. Serve immediately as a refreshing appetizer or light meal.
Tips
- Choose a ripe but firm pear to ensure the perfect balance of sweetness and texture.
- Toast the walnuts carefully - they can burn quickly, so keep a close eye and stir frequently.
- For the best flavor, use high-quality prosciutto and a good aged blue cheese.
- Dress the salad just before serving to keep the rocket leaves crisp and fresh.
- If you want to make this salad ahead of time, prepare ingredients separately and combine just before serving.
- Experiment with different types of pears like Bosc or Anjou for varied flavor profiles.
- For a lighter version, you can substitute the blue cheese with goat cheese or feta.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 40mg
