#134 Recipe No.10 Pear & Prosciutto Salad

Firstly, after the dismal reaction to my Weekly Wardrobe this week, I’ve decided to drop it and just do odd outfits when I photograph them. I’ve had some tips as to take better photos so hopefully they’ll be improved when I do post them. 
Secondly, I think you should all give my bestie’s blog a follow. Journeys are my Diary. She’s been doing the #BEDM challenge and has really thrown herself into it. I have 250+ followers, and although I’m not sure everyone reads, I know at least some are into lifestyle which is what her blog is.
Thirdly, this is a summer recipe. I prepped it when it looked like summer was on its way.. however after the last week, I’m not so sure anymore! To be honest, I’m not 100% sure making a salad could be called a recipe, but I still want to share this with you because it tastes delicious, despite having my dreaded fruit mixed with savoury! It’s probably my favourite salad, inspired by something Bee used to serve in the restaurant she once owned. If you’re looking for more of a weather apt recipe, why not try my favourite soup, Mexican sweetcorn chowder
 Anyway, here it is, Pear and Prosciutto salad.

(these measurements are per person x per person)
1 Pear
1 Slice of Prosciutto
Creamy Goats Cheese
Leafy/Bistro Salad
2 tbsp Balsamic Vinegar
2 tbsp Olive Oil

What You Need
Knife, Chopping Board, Baking Tray, Table Spoon, Small Bowl, Vegetable Peeler, Grease Proof Paper

  1. Pre-heat the oven to gas mark 6 (425 F or 218 C) and line the baking tray with grease proof paper (or tin foil if you don’t stock grease proof)
  2. Peel and core the pear. Chop into chunks and put onto the baking tray.
  3. Tear the prosciutto and scatter over the pears. You can wrap it around the pear chunks, but I’m usually too busy for that!
  4. In a small bowl, mix the olive oil and balsamic vinegar together then drizzle all over the pears and prosciutto. Make sure all sides are coated as much as possible.
  5. Put into the oven for about 15 minutes, or until the prosciutto has started to crisp up.
  6. Place a couple of handfuls of leafy salad into a bowl (I always get some with rocket in as the peppery taste compliments the sweet and salty nicely). Crumble over the creamy goats cheese (Boursin works well too).
  7. To serve, top the salad with the pears and prosciutto and pour over the remaining juices in the tray as a dressing.
  8. As an addition, if you don’t think this will fill you up, I love to eat it with warm ciabatta bread.

As I mentioned before, I don’t really call making a salad cooking but it fits best in my recipe category.  I have a few more of my favourite salads to share but I might just leave that for the warmer weather when all I live on is salad. Come back sun and heat, we should not be wearing welly boots in May.. or sleeping under an extra blanket!
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