Salad with Prosciutto and Caramelized Pears

Salad with Prosciutto and Caramelized Pears
This salad incorporates the fresh and savory tastes of Italy. This dish is excellent for an appetizer or finger food at a party.

INGREDIENTS (Serves 4-6)

  • 2 cups orange juice, freshly squeezed
  • 2 tbsp. Cattani Olivewood Balsamic Vinegar
  • 2 tbsp. white onion, diced
  • 1/2 cup and 1 tbsp. brown sugar 
  • 1 tbsp. dry white wine
  • black pepper, to taste
  • salt, to taste
  • 1 tbsp. butter
  • 2 pears, peeled, cored, and cut into wedges
  • 1 cup walnut halves
  • 1/4 lbs. Pio Tosini Prosciutto di Parma, thinly sliced 
  • 2 heads red leaf lettuce, or lettuce of your choice, washed


For the Dressing:

Heat orange juice over medium-high heat in a saucepan, whisking often, until it is reduced by 1/4. Add that to a blender with vinegar, onion, 1 tbsp. brown sugar, wine, salt, and pepper. Process until smooth. Slowly drizzle in extra virgin olive oil with the blender on a slow speed, and process again. Chill until ready to use.

For the Pears:

Melt the butter over medium heat and add the pears and walnuts. Cook for 3 minutes. Add 1/2 cup brown sugar, some water, and cook. Stir constantly, until caramelized. Remove from heat and set aside to cool.

For the Salad:

Combine the strips of prosciutto, lettuce, and the pear and walnut mixture in a large bowl. Add just enough dressing to coat and toss. Serve on a large platter.

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