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Beurre Bosc Pear, Prosciutto and Goat's Cheese Salad

Beurre Bosc Pear, Prosciutto and Goat's Cheese Salad
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Recipe by: Australian Pears
australianpears.com.au
Average: 5 (3 votes)
20 Collected
Difficulty
Easy
Category
Cuisine
Prep:  30 min
Cook:  10-12 min
Serves:  4

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Beurre Bosc Pear, Prosciutto and Goat's Cheese Salad
Ingredients:
Prosciutto
Vinaigrette and Salad
Method:
Prosciutto
  1. Pre heat the oven to 220°C
  2. 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
  1. 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
  2. Season and store in a clean glass jar or bottle in the fridge
  3. 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
  4. Divide the watercress into 4 large shallow bowls. Top with pieces of the goats cheese and some torn pieces of prosciutto
  5. Serve immediately with some crusty sourdough bread

Reviews for Beurre Bosc Pear, Prosciutto and Goat's Cheese Salad

5
Average: 5 (3 votes)