Best Pear And Prosciutto Di Parma Salad Recipes

PROSCIUTTO DI PARMA SALAD

Prosciutto Di Parma Salad image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Michael Uddo of G & E Courtyard Grill, featured in The Louisiana New Garde television series.

Provided by Molly53

Categories Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 Belgian endive
1 cup frisee
2 cups mache
1 head radicchio
3 1/2 ounces prosciutto di Parma, sliced paper thin
2 1/2 ounces romano cheese
2 tablespoons black pepper, coarsely ground
3/4 cup extra virgin olive oil

Steps:

Wash, drain and chill all of the greens.
Remove the core from the radicchio, cut into quarters and chill.
Cut the prosciutto into strips and set aside.
Shave the Romano into thin pieces and place in a large salad bowl.
Add the greens, radicchio, prosciutto, black pepper and oil.
Toss and serve or arrange on a chilled salad plate in a radial design with the prosciutto in the center.

Nutrition Facts : Calories 482.8, Fat 45.9, SaturatedFat 8.8, Cholesterol 18.5, Sodium 271.4, Carbohydrate 12.3, Fiber 9.5, Sugar 0.8, Protein 9.4

PEAR AND PROSCIUTTO SALAD

Pear and Prosciutto Salad image

Pear and Prosciutto were made for each other; that sweet and salty make your taste buds very happy. You can prepare a small salad to serve as an entrée or a larger one for lunch with a fresh dinner roll.

Provided by Sageca

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 ripe pears
2 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 (6 ounce) bag Baby Spinach
1 (3 ounce) package thinly sliced prosciutto, torn into strips
1/2 cup glazed pecans

Steps:

Cut pears in half and core them.
Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach.
Pour the dressing over the top and gently toss.
Place greens and pears onto each plate.
Top each with 1/4 of the prosciutto, candied pecans and serve.

Nutrition Facts : Calories 351.1, Fat 30.4, SaturatedFat 3.7, Sodium 187.7, Carbohydrate 21.6, Fiber 5.9, Sugar 12.1, Protein 3

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