Pear and Prosciutto Arugula Salad at Home

If you’re in need of a holiday salad that’s simple, fresh and well-seasoned.

Look no further.

This pear and prosciutto salad is not only handsome but simple too! It also has a little bit of everything, like peppery arugula, sweet juicy pears, salty prosciutto and parmesan, toasty walnuts and fresh basil. Once the salad is made it’s drizzled with a 2 ingredient (4 if you include salt and pepper) sherry walnut vinaigrette that genuinely lets the flavors of this salad shine.

Serve this salad with either roasted chicken, pheasant, cornish hens, turkey, pork roast, pork tenderloin or glazed ham.

To cook this Pear and Prosciutto Arugula Salad Gather:

for the dressing:

• kosher salt – This will draw out flavor and season the dressing.
• freshly ground black pepper – For added bite and flavor.
• aged sherry vinegar – Adds acidity with a slightly sweet, rich and nutty flavor.
• roasted walnut oil – Lends richness and savory nutty flavor.

for the salad:

• walnuts – Adds satisfying texture and nuttiness.
• baby arugula – A fresh leafy green that is slightly bitter and peppery.
• basil (fresh) – Will add a fresh herbaceous flavor.
• prosciutto – Lends a salty, meaty texture. A regular here Murray’s prosciutto de parma.
• pear – Use ripe but firm pears.
• parmesan cheese – Lends a fruity, nutty and slightly salty flavor. Use a vegetable peeler to get thin shavings.

This sherry walnut vinaigrette is so simple and yet savory! In a bowl add 1/4 teaspoon kosher salt and desired amount of freshly ground black pepper. Pour in 2 tablespoons aged sherry vinegar and stir until the salt has dissolved. While stirring, pour in 2 tablespoons roasted walnut oil. Set aside. You may need to stir again before dressing the salad.

In a small skillet, add 1/2 cup walnut halves and toast over medium to medium-low heat, occasionally shaking the pan or stirring until they give off a toasty fragrance. Remove off of the heat, transfer to a cutting board and roughly chop.

Add 5 ounces baby arugula to a serving bowl or platter.

Next, tear 4 ounces of prosciutto in half, shape into rosettes and place on top of the arugula. Remove the core and stem from 1 to 2 pears. Slice thin (about 1/8 to 1/4-inch thick) and arrange next to the prosciutto. Sprinkle with 8 to 10 torn basil leaves, the chopped toasted walnuts and shave fresh parmesan over top.

Drizzle spoonfuls of the sherry walnut vinaigrette over top.

Any leftover vinaigrette can be served alongside the salad.

• roast chicken
• butter roasted whole turkey breast
• chipotle pomegranate glazed roasted pork tenderloin
• stuffed pork roast with raspberry balsamic glaze
• cranberry glazed ham

This salad is so simple to pull together, making it in advance wouldn’t be optimal. You could make the dressing, shave the parmesan and toast the walnuts beforehand, but I recommend waiting on slicing the pears (as they may brown) and also pulling the salad together until you’re ready to serve.

I personally think Anjou, Bosc, Bartlett or Comice are go-to for salads. In this salad I’m using red Anjou and Bartlett. The key is to pick pears that are ripe yet still firm so they will be unfussy to pick up on the fork and therefore eat in the salad.

Enjoy! And if you give this Pear and Prosciutto Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!