Pear, honey, hazelnut and prosciutto salad

This autumnal salad recipe marries pears, hazelnuts and prosciutto with a homemade honey balsamic dressing to create a stunning side dish that manages to combine sweet, crunchy and salty flawlessly

By Sophie Gray
  • 20 mins preparation
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 150 gram baby salad leaves or cos lettuce
  • 4 thin slices of prosciutto
  • 2 pears, quartered, cored and cut into thin slices or fans
  • 100 gram soft chevre cheese
  • 1/4 cup hazelnuts, roasted and coarsely chopped
Honey dressing
  • 2 tablespoon runny honey
  • 1 tablespoon water
  • 1 sprig of rosemary
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil


  • 1
    Make honey dressing (see below).
  • 2
    Arrange the salad leaves on a platter or plates. Tear the prosciutto and scatter it over the leaves.
  • 3
    Top with pear slices and pieces of cheese. Spoon over dressing and finish with a sprinkling of chopped hazelnuts.
Honey dressing
  • 4
    Place the honey, water and rosemary in a small saucepan. Bring to the boil for 30 seconds then remove from the heat and cool. Add the balsamic vinegar and olive oil and mix well. Discard the rosemary before serving.


  • Swap the chevre cheese for feta or labne. Any soft, salty cheese will work well in this recipe. PER SERVE Energy 306kcal, 1282kj • Protein 12.8g • Total Fat 17.5g • Saturated Fat 5.6g • Carbohydrate 19.4g • Fibre 5.6g • Sodium 385mg