Pear, Parmesan & Prosciutto Chip Salad
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- 8 slices
- Sensations by Compliments Prosciutto
- 2 tbsp
- balsamic vinegar
- 30 mL
- 2 tbsp
- maple syrup
- 30 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1/4 cup
- olive oil
- 60 mL
- Salt and pepper to taste
- 1 pkg
- baby arugula
- 142 g
- 2 oz
- fresh Parmesan cheese, shaved with a vegetable peeler
- 60 g
- 2
- red Anjou pears, cored and thinly sliced
Directions
Step 1
Preheat oven to 350°F (180°C). Place prosciutto on a baking sheet and bake on middle rack of oven until golden and firm, about 12 min. Let cool then crumble.
Step 2
In a large bowl, whisk together vinegar, syrup, mustard and oil. Season with salt and pepper. Add arugula, Parmesan, pear and prosciutto and gently toss to combine. Serve immediately.
Tip
Crisp the prosciutto in the morning and keep it refrigerated in an air-tight container.
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Nutritional Facts
- Nutrition Description:
- 1⁄6 of the recipe
- Calories:
- 210
- Fat:
- 13 g
- Saturated Fat:
- 3 g
- Carbs:
- 18 g
- Fibre:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 7 g
- Sodium:
- 450 mg
