A light and healthy salad recipe idea with pear, prosciutto, goat's cheese, watercress and french vinaigrette. So quick and easy to make and absolutely flavoursome.
Prosciutto
Ingredients
8 slices of prosciutto
1 tablespoon olive oil
Method
Pre heat the oven to 220°C
Place the slices of prosciutto on a flat baking tray lined with baking paper. Brush the slices of prosciutto with the olive oil. Place into the oven for 10-12 minutes or until crispy. Set aside to cool
Vinaigrette and Salad
Ingredients
2 Beurré Bosc pears halved, cored and finely sliced
150g soft goats cheese, we highly recommend Holy Goat from VIC
1 bunch watercress, washed thoroughly, large stalks removed
50g golden shallots, finely chopped
200ml red wine vinegar
1 free range egg yolk
400ml vegetable oil
1 teaspoon Dijon mustard
Salt and pepper
Method
For the vinaigrette, place the shallots into a ceramic bowl and pour over the red wine vinegar. Set aside for 15 minutes. Add the egg yolk, oil and mustard and whisk to combine
Season and store in a clean glass jar or bottle in the fridge
To serve, place the watercress and Beurré Bosc pear into a large ceramic bowl, drizzle with some dressing, season with salt and pepper and mix gently with your hands
Divide the watercress into 4 large shallow bowls. Top with pieces of the goats cheese and some torn pieces of prosciutto
Serve immediately with some crusty sourdough bread
