Beurre Bosc Pear, Prosciutto and Goat's Cheese Salad
Prep:  30 min
Cook:  10-12 min
Serves:  4
Give it 1/5
Give it 2/5
Give it 3/5
Give it 4/5
Give it 5/5
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
French
25
Recipe by: Australian Pears
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.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
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
FacebookPintrestX (Twitter)Google ClassroomShare via Email