Pear Arugula Salad with Crispy Prosciutto

A salad with sliced pears, crispy prosciutto, arugula, red onion, feta and craisins.

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Pear Arugula Salad with Crispy Prosciutto

Perfect for the holidays or any time of year, this Pear Arugula Salad is an incredibly delicious combination of salty and sweet! Easy to make crispy prosciutto, sharp red onions and peppery arugula meet sweet pears, dried cranberries and a honey red wine vinaigrette for an elegant side dish, ready in 20 minutes!

Prep Time8

Cook Time12

Total Time20

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 182kcal

Author: Meryl Downing

Ingredients

For the Salad

4 to 6 slices prosciutto
4 ounces arugula
1 pear ripe, thinly sliced
⅓ cup dried cranberry
⅓ cup feta cheese crumbled
⅕ cup red onion sliced

For the Dressing

1 small clove garlic minced
¼ teaspoon kosher salt
6 grinds fresh black pepper
1 teaspoon dijon mustard
1 Tablespoon honey
2 Tablespoons red wine vinegar
3 Tablespoons olive oil

Instructions

Preheat the oven to 400°F. Lay the prosciutto slices on a sheet pan lined with parchment paper. Bake 10 to 14 minutes, carefully watching it towards the end. They will crisp up as they cool.
Add the ingredients for the dressing to a jar with a lid and shake well to emulsify (or whisk in a small bowl).
Add the arugula to a large bowl along with about half of the feta, cranberries, red onion, crispy prosciutto, sliced pear and a little dressing. Toss the salad, add to a serving platter or bowl, then arrange the top with the remaining ingredients. Drizzle with a bit more dressing and serve.

Notes

Make sure your pear is ripe, leave it on the counter a day or two until it is slightly soft when pressed.
Wait to slice the pear until just before assembling so it doesn't brown.
Vinaigrette - Dress the salad just before serving. You may not need all the dressing, extra can be stored in the fridge for a month. Dressing can be made ahead.
Substitutions - Arugula could be any salad mix. Pears could be apples. Dried cranberries could be swapped with pomegranate seeds or dried cherries. Blue cheese would work in place of feta. Red wine vinegar could be replaced with white wine vinegar and maple syrup for the honey. Regular or whole grain dijon mustard are both fine.

Nutrition