Pear & Blue Cheese Salad with Candied ProsciuttoPear & Blue Cheese Salad with Candied Prosciutto
Pear & Blue Cheese Salad with Candied Prosciutto
Pear & Blue Cheese Salad with Candied Prosciutto
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Recipe - Frankston #713
Pear & Blue Cheese Salad with Candied Prosciutto
0
Servings6
0
Calories240
Ingredients
3 slices prosciutto
2 tsp sugar
2 Bartlett pears
1 Tbs lemon juice
2 Tbs olive oil, divided
3/4 cup Fisher® Walnut Halves & Pieces
2 Tbs Nature Nate’s® Honey
1/4 tsp salt
1 head romaine lettuce, chopped
1 (5 oz) bag spring mix
1/2 cup blue cheese crumbles
salad dressing of choice
Directions
  1. Preheat oven to 400° F. Place prosciutto slices on a parchment-lined baking sheet. Spray lightly with nonstick spray, and sprinkle sugar over prosciutto. Bake for 10 minutes or until crispy. Set aside to cool. When cool, cut the slices in half to create 6 pieces.
  2. Core the pears, and slice into 24 wedges. Place in a bowl; toss with lemon juice. Heat 1 tablespoon of oil in a large skillet over medium heat. Add pear slices, and cook for 1 to 2 minutes per side to sear. Remove pears, and set aside. Turn heat to high. Add remaining oil and walnuts to pan. Toss to coat, and add honey. Reduce heat to medium, and stir for about 1 minute. Turn off the heat. Transfer nuts to a piece of parchment or wax paper to cool. Sprinkle with salt. 
  3. To assemble the salad, toss the romaine, spring mix, pears, walnuts and bleu cheese together. Divide between 6 bowls. Crumble a piece of prosciutto over each salad portion. Serve with your favorite salad dressing.
Nutritional Information

Calories: 240, Fat: 17 g (3 g Saturated Fat), Cholesterol: 12 mg, Sodium: 286 mg, Carbohydrates: 19 g, Fiber: 4 g, Protein: 7 g.

0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
240
Calories

Shop Ingredients

Makes 6 servings
3 slices prosciutto
Not Available
2 tsp sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
2 Bartlett pears
Not Available
1 Tbs lemon juice
Brookshire's 100% Lemon Juice
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
2 Tbs olive oil, divided
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
3/4 cup Fisher® Walnut Halves & Pieces
Not Available
2 Tbs Nature Nate’s® Honey
Not Available
1/4 tsp salt
Brookshire's Iodized Salt
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
1 head romaine lettuce, chopped
Not Available
1 (5 oz) bag spring mix
Not Available
1/2 cup blue cheese crumbles
Not Available
salad dressing of choice
Not Available

Nutritional Information

Calories: 240, Fat: 17 g (3 g Saturated Fat), Cholesterol: 12 mg, Sodium: 286 mg, Carbohydrates: 19 g, Fiber: 4 g, Protein: 7 g.

Directions

  1. Preheat oven to 400° F. Place prosciutto slices on a parchment-lined baking sheet. Spray lightly with nonstick spray, and sprinkle sugar over prosciutto. Bake for 10 minutes or until crispy. Set aside to cool. When cool, cut the slices in half to create 6 pieces.
  2. Core the pears, and slice into 24 wedges. Place in a bowl; toss with lemon juice. Heat 1 tablespoon of oil in a large skillet over medium heat. Add pear slices, and cook for 1 to 2 minutes per side to sear. Remove pears, and set aside. Turn heat to high. Add remaining oil and walnuts to pan. Toss to coat, and add honey. Reduce heat to medium, and stir for about 1 minute. Turn off the heat. Transfer nuts to a piece of parchment or wax paper to cool. Sprinkle with salt. 
  3. To assemble the salad, toss the romaine, spring mix, pears, walnuts and bleu cheese together. Divide between 6 bowls. Crumble a piece of prosciutto over each salad portion. Serve with your favorite salad dressing.