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From ChefAl in response to Maria Zepeda's request for a recipe:

Ańago 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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