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From
ChefAl in response to Maria
Zepeda's request for
a recipe:
Añago Roasted Pear & Prosciutto Salad
2 firm-ripe Anjou or Bartlett pears
12 paper-thin slices prosciutto
For the vinaigrette:
3/4 teaspoon minced shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon fresh thyme
1/4 teaspoon Dijon mustard
salt and
black pepper
to taste
1 tablespoon red wine vinegar
1/4 cup canola oil
For the salad:
8 cups mixed baby lettuces and spinach
4 tablespoons crumbled Gorgonzola or other blue cheese
4 tablespoons toasted coarsely chopped walnuts (see note below)
Cut each pear in 6 wedges and remove the cores and stems. Wrap each wedge with a slice of prosciutto and arrange on a baking pan
or cookie sheet. Bake at 350 degrees for 5 minutes or until warm.
For the vinaigrette: In a small bowl combine the shallots, parsley, thyme,
mustard,
salt,
black pepper, and vinegar. Slowly whisk in oil.
For the salad: When making any salad, dry the greens thoroughly before tossing with the dressing.
In a large bowl combine the lettuces and spinach; add the vinaigrette and toss to combine.
Arrange the pears on individual salad plates, pile the greens in the center, and sprinkle with the cheese and walnuts.
Note: To toast the walnuts, spread in a single layer on a pie plate and bake at 350 degrees for 12 minutes or until lightly toasted.
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