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Salad with Prosciutto and Caramelized Pears and Walnuts

Salad with Prosciutto and Caramelized Pears and Walnuts

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Megs

An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
  2. Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
  3. Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
  4. In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
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Reviews

KIMAR
29
8/7/2003

Excellent salad. Makes a very attractive and appealing presentation on a large platter. Very gourmet. A great recipe to serve guests. Just a note, if you print out the recipe to the 4x6 size, the romaine hearts appear separate from the ingredients list and are easy to miss when making your grocery list!

GINNYG
21
2/7/2003

Excellent salad! Hubby and I ate it up! I used a little less olive oil, as the previous reviews suggested. Will definately make again!

LYNN LUKE
18
6/9/2003

I've made this salad twice and yes, the dressing is runny but it still works fine. I tossed my greens with the dressing, place them on a large shallow platter(with a lip) then arrange the rest of the indredients on top drizzling a bit more dressing over everything. I did not use all the dressing, about half. It looked beautiful and tasted wonderful! I did add some crumbled goat cheese and was very pleased with the addition. If this salad sounds good to you, try it and don't worry about the runny dressing because the orange flavor it adds to the salad is well worth it.