This recipe first appeared in Food magazine.
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
- 20 mins preparation
- Serves 4
Print
Ingredients
- 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
Method
- 1Make honey dressing (see below).
- 2Arrange the salad leaves on a platter or plates. Tear the prosciutto and scatter it over the leaves.
- 3Top with pear slices and pieces of cheese. Spoon over dressing and finish with a sprinkling of chopped hazelnuts.
Honey dressing
- 4Place 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.
Notes
- 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
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020