Name: Pear and Prosciutto Rocket Salad with Maple Balsamic Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 oz prosciutto; 4 cups arugula (3 oz); 1 pear (thinly sliced); 1 small shallot (thinly sliced); ½ cup toasted or candied walnuts; ½ cup Parmigiano-Reggiano (shaved); 1 pinch sea salt (to taste); 1 pinch freshly cracked black pepper (to taste); 1½ tbsp balsamic vinegar; 1 tbsp maple syrup; 1 tsp dijon mustard; ¼ tsp sea salt (plus more to taste); ¼ tsp freshly ground black pepper (plus more to taste); squeeze of lemon juice; 2 tbsp olive oil

Jump to Recipe· 3.8 from 38 reviews

There is something truly magical about the Pear and Prosciutto Rocket Salad with Maple Balsamic Vinaigrette Recipe that makes it an absolute favorite in my kitchen. This vibrant salad combines the peppery bite of fresh rocket with the sweet, silky slices of pear, tangy notes from the maple balsamic vinaigrette, and the salty crunch of crispy prosciutto. Each bite is a delightful balance of flavors and textures that feels both elegant and refreshingly simple. Whether you’re preparing a quick lunch or looking to impress guests with a light starter, this salad hits all the right notes effortlessly.

Ingredients You'll Need

A fresh green salad is shown in a white oval plate, layered with bright green arugula leaves at the bottom. Thin light yellow pear slices and light tan walnut pieces are scattered evenly on top. Thin, pale purple onion rings are spread across the salad, creating a delicate ring pattern. On the final layer, there are thin dark red slices of cured meat, adding contrast to the colors. A woman's hand is seen placing pear slices on the salad, and the plate is set on a white marbled surface with some pears, walnuts, and small bowls nearby. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its uncomplicated ingredients, each playing a crucial role in building layers of flavor and texture. Freshness from the rocket, sweetness from ripe pear, and the richness of prosciutto come together with a dreamy maple balsamic vinaigrette that ties everything perfectly.

2 oz prosciutto: Choose thin, quality slices for that perfect crispy texture after baking.

1½ tablespoon balsamic vinegar: Provides a tangy backbone to the vinaigrette that balances sweetness.
1 tablespoon maple syrup: Adds a natural, gentle sweetness that softens the acidity of the vinegar.
1 teaspoon Dijon mustard: Gives the vinaigrette a subtle kick and helps emulsify the dressing.

¼ teaspoon sea salt: Enhances all the flavors without overpowering them.
¼ teaspoon freshly ground black pepper: Adds warmth and depth to every bite.
Squeeze of lemon juice: Brightens the dressing with a fresh citrus note.

2 tablespoon olive oil: The base of the dressing, bringing richness and smoothness.
4 cups arugula (3 oz): Also called rocket, this leafy green adds peppery freshness and a vibrant green color.
1 pear (thinly sliced): Go for a firm, juicy pear variety for texture and natural sweetness.

1 small shallot (thinly sliced): Offers a mild onion flavor that complements the other ingredients.
½ cup toasted or candied walnuts: Adds a satisfying crunch and nutty flavor.
½ cup Parmigiano-Reggiano (shaved): Brings a salty, umami richness that elevates the salad.

Pinch sea salt and freshly cracked black pepper: To finish, seasoning adjusts flavor to your preference.

How to Make Pear and Prosciutto Rocket Salad with Maple Balsamic Vinaigrette Recipe

Step 1: Prepare the Crispy Prosciutto

First, preheat your oven to 375°F to get it nice and ready for crisping the prosciutto. Line a baking sheet with parchment paper and spread out the prosciutto slices evenly, making sure they don’t touch so they crisp up perfectly rather than steam. Pop them in the oven’s middle rack and bake for 10 to 15 minutes. Keep a close eye near the end so they turn golden and crispy without burning. Once baked, move the prosciutto to a wire rack to cool — they’ll crisp up even more as they rest, making for the perfect crunchy bite.

Step 2: Whisk Up the Maple Balsamic Vinaigrette

While the prosciutto crisps, mix up the dressing. In a small bowl, combine the balsamic vinegar, maple syrup, Dijon mustard, salt, pepper, and a squeeze of lemon juice. Whisk these together thoroughly for a tangy and sweet base. Then gradually whisk in the olive oil until the vinaigrette is fully emulsified—this means the dressing will be silky and well blended, ready to coat the salad beautifully. If you’re making this ahead, store it in a jar with a tight-fitting lid and give it a good shake before using.

Step 3: Toss the Salad Together

In a large bowl, add the vibrant arugula and drizzle your freshly made maple balsamic vinaigrette over it. Toss gently to coat all the leaves without bruising them. Add the thinly sliced shallots and crunchy walnuts, stirring them in with care. Lay the sliced pears on top, followed by the delightful crunch of the crispy prosciutto. Finish by sprinkling shaved Parmigiano-Reggiano across the salad, and season with an additional pinch of sea salt and freshly cracked black pepper to taste.

How to Serve Pear and Prosciutto Rocket Salad with Maple Balsamic Vinaigrette Recipe

A fresh green salad is shown in clear glass bowl and then white oval plate. The first layer is leafy green arugula with a rough texture filling the bowl fully. On top, a dark brown vinaigrette dressing with visible black pepper seeds is being poured by a woman's hand. Next, the woman's hand holds silver tongs mixing the arugula and dressing. Then the salad is moved to a white oval plate, and a woman's hand places thin slices of yellow-green pear on top along with scattered rings of pale white shallots and small clusters of brown walnuts. Finally, more pear slices, reddish thin pieces of cured meat, and finely grated white cheese are added over the salad with the vinaigrette drizzled on top. The salad is placed on a white marbled surface with a whole yellow-green pear, walnut halves, and small dishes of ingredients around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes can really elevate this salad. Consider adding a few whole toasted walnuts on top for added crunch and visual appeal. A light grating of fresh lemon zest over the salad just before serving can add a burst of brightness that complements the vinaigrette. If you enjoy a hint of herbaceous freshness, a sprinkle of finely chopped fresh basil or mint leaves works wonders alongside the peppery rocket.

Side Dishes

This salad pairs fantastically with rustic bread for soaking up any leftover dressing or with a light soup like butternut squash or tomato basil for a well-rounded meal. For a heartier spread, serve alongside grilled chicken or fish which complements the sweet and savory flavors of the salad without overpowering them. Even a simple pasta aglio e olio can be a lovely companion on the table.

Creative Ways to Present

For an impressive presentation, arrange the salad artfully on a large platter, layering the pears and prosciutto like petals atop a bed of dressed rocket. Use thin ribbons of Parmigiano-Reggiano curls for a dramatic effect. Alternatively, serve the salad in individual bowls or plates to highlight the vibrant greens and jewel-like pear slices. If you want to add a touch of whimsy, drizzle a little extra dressing artistically over the top right before serving.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad components separate to maintain their freshness—store the dressing in a sealed jar and refrigerate, the rocket and sliced pears in a container lined with a paper towel to absorb moisture, and the crispy prosciutto wrapped in foil or in an airtight container to retain crunch. Combine just before serving to avoid sogginess.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The delicate greens and dressing will not hold up well to freezing and thawing, and the prosciutto will lose its crisp texture.

Reheating

Since this salad shines at room temperature or chilled, reheating is not necessary. If you want warm components, you could gently reheat extra toasted walnuts or warm grilled chicken on the side, but keep the salad itself cold to preserve its refreshing qualities.

FAQs

Can I use other greens instead of rocket?

Absolutely! While rocket (arugula) gives that distinctive peppery bite, you can swap it for baby spinach, mixed salad greens, or even watercress if preferred. Just keep in mind that the flavor profile will shift slightly.

What kind of pear is best for this salad?

Firm, slightly crisp pears like Bosc or Anjou work beautifully because they hold their shape and texture well when thinly sliced. Avoid overly ripe, mushy pears that can turn the salad soggy.

How do I make the prosciutto crispy without burning it?

Keep a close eye in the last few minutes of baking and arrange slices on the baking sheet without them overlapping. Using parchment paper helps with easy cleanup and even cooking. If your slices are very thin, check after 10 minutes.

Can I make the vinaigrette in advance?

Definitely! The maple balsamic vinaigrette can be made a day ahead and refrigerated in a sealed container. Just give it a good whisk or shake before drizzling it over your salad.

Is this salad suitable for a light lunch or appetizer?

Yes, it works perfectly as both. Its balance of protein from prosciutto, fresh greens, nuts, and fruit makes it light yet satisfying enough to enjoy any time of day.

Final Thoughts

If you’re craving a salad that's bursting with flavor, gorgeous colors, and plays wonderfully with texture contrasts, the Pear and Prosciutto Rocket Salad with Maple Balsamic Vinaigrette Recipe is a must-try. It’s a dish that feels special but is incredibly simple to whip up, perfect for sharing with friends or treating yourself to something fresh and exciting. Once you try it, I have no doubt it will become one of your new favorites just like it did for me.

Pear and Prosciutto Rocket Salad with Maple Balsamic Vinaigrette Recipe

Ingredients You'll Need