Description
A vibrant and flavorful Pear and Prosciutto Rocket Salad featuring crispy baked prosciutto, fresh arugula, sweet pear slices, and a tangy maple balsamic vinaigrette. This elegant salad is topped with toasted walnuts and shaved Parmigiano-Reggiano, creating a perfect balance of savory, sweet, and nutty flavors ideal for a light lunch or appetizer.
Ingredients
For the Salad
- 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)
For the Maple Balsamic Vinaigrette
- 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
Instructions
- Crispy Prosciutto Preparation: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lay the prosciutto slices flat in a single layer, ensuring they do not overlap or touch for even crisping.
- Bake Prosciutto: Place the baking sheet on the middle rack of the oven and cook the prosciutto for 10-15 minutes, depending on slice thickness. Monitor closely to prevent burning as prosciutto crisps quickly.
- Cool Prosciutto: Remove the prosciutto from the oven and transfer the slices onto a wire rack to cool. The prosciutto will continue to crisp as it cools down.
- Make the Maple Balsamic Vinaigrette: While the prosciutto is baking, whisk together balsamic vinegar, maple syrup, Dijon mustard, sea salt, black pepper, and a squeeze of lemon juice in a bowl until combined. Slowly drizzle in olive oil while whisking to emulsify the dressing.
- Store Vinaigrette: Transfer the vinaigrette to a lidded jar or airtight container and refrigerate until ready to use. Shake well before serving to reblend.
- Assemble Salad: In a large mixing bowl, toss the arugula with the vinaigrette until evenly coated. Add the thinly sliced shallot and toasted walnuts, mixing gently.
- Plate Salad: Arrange dressed arugula on plates, then top with the sliced pear, crispy prosciutto, and shaved Parmigiano-Reggiano.
- Season to Taste: Sprinkle the salad with additional sea salt and freshly cracked black pepper just before serving to enhance flavors.
Notes
- For the pear, Bartlett and Bosc varieties work well for their sweetness and texture, but you may substitute with Anjou or other firm pears if preferred.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Candied walnuts can add an extra layer of sweetness and crunch if desired.
- You can prepare the vinaigrette a day ahead and refrigerate to let flavors meld but bring it to room temperature and shake well before use.
