Prosciutto- 8 slices of prosciutto
- 1 tablespoon olive oil
Vinaigrette and Salad- 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
| Prosciutto- 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- 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
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