Grilled Pear & Procuitto Salad.
Grilled Pear & Prosciutto Salad With Baby Spinach, Mozzarella & Walnuts in a Honey-Balsamic Vinaigrette.
Simply put, this salad is amazing. I’ve made it a couple of times over the last few months and it’s become a fast favorite. The sweet and smokey grilled pairs go perfectly with the smooth mozzarella, salty prosciutto, crunchy walnuts and tangy dressing. This salad would be a great summer side dish at a BBQ but is certainly hearty enough to be eaten as a main course as well. I promise you that this salad will be a hit!
Serves ~5 as a side dish.
- 4 large handfuls baby spinach
- 4 medium ripe pears, sliced
- 8 oz. Buffalo mozzarella, sliced
- 4 oz. Prosciutto, sliced
- 1/3 cup walnuts, unsalted
- 4 tbsp olive oil (3 tbsp for dressing and 1 tbsp for grilling pears)
- 4 tbsp high-quality balsamic vinegar
- 2 tbsp honey
- sea salt/freshly ground black pepper
Slice the pears and toss them with 1 tbsp olive oil and a light sprinkling of sea salt. You can remove the skin if you want, but I leave it on. On a hot grill, put the pears fruit side down. Leave the pears on the grill for about 5-6 minutes without moving or turning them and then take them off the grill and allow them to cool slightly. The pears should have softened up quite a bit and have light grill marks on them.
In a large serving dish, layer the baby spinach, sliced mozzarella, prosciutto, pears and walnuts. To make the dressing, combine the olive oil, balsamic vinegar, honey and sea salt/black pepper to taste. Whisk well and then pour evenly over top the salad. If you like things a bit sweeter, you can also drizzle a bit of extra honey on top of the salad.