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Prosciutto-Wrapped Pear Salad
This elegant pear salad with prosciutto, arugula, and blue cheese is sweet, salty, and simple to make—perfect for holidays, dinner parties, or any time you want something effortlessly impressive.
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Servings: 8
Calories: 237kcal
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Ingredients
- 2 Bartlett pears
- 8 slices prosciutto
- 8 slices Point Reyes blue cheese
- 2 cups baby arugula
- 4 tablespoons pomegranate arils
- 4 tablespoons candied pecans
- 3 tablespoons aged balsamic vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
Instructions
Make the Balsamic Dressing
- In a medium bowl, whisk together the balsamic vinegar, kosher salt, and black pepper. • Slowly stream in the olive oil while whisking until fully combined. Set aside.3 tablespoons aged balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon fresh cracked pepper, ½ cup extra-virgin olive oil
Prepare the Pears
- Wash and dry the pears. • Cut each pear in half and remove the core. • Slice each pear half into two wedges. Set aside.2 Bartlett pears
Dress the Arugula
- Place the arugula in a medium bowl. • Toss with 2 to 3 tablespoons of the prepared balsamic dressing.2 cups baby arugula
Assemble the Wraps
- Cut each slice of prosciutto in half lengthwise.8 slices prosciutto
- Lay the pieces flat on a cutting board.
- Add a small amount of dressed arugula to one end of each prosciutto strip.
- Place one slice of blue cheese over the arugula.8 slices Point Reyes blue cheese
- Top with one pear wedge and wrap the prosciutto snugly around the arugula and pear to secure the filling.
- Arrange the wraps on a serving platter.
Finish and Serve
- Sprinkle evenly with pomegranate arils and candied pecan pieces, and drizzle with additional balsamic dressing if desired.4 tablespoons pomegranate arils, 4 tablespoons candied pecans
Notes
Substitutions
• Pears: Use Bosc pears, firm red pears, or honeycrisp apples.
• Cheese: Replace blue cheese with goat cheese, feta, or aged cheddar.
• Greens: Substitute baby arugula with mixed spring greens or baby spinach.
• Nuts: Swap candied pecans for toasted walnuts or almonds. Serving Suggestions & Pairings
• Serve as an appetizer or part of a holiday salad spread.
• Pair with roasted poultry, beef tenderloin, or pork loin.
• Complements sparkling wine, chardonnay, or a light pinot noir. Storage & Make-Ahead
• Wraps are best assembled just before serving.
• Pears can be sliced up to 4 hours ahead; brush lightly with lemon juice to prevent browning.
• Balsamic dressing may be stored in an airtight container in the refrigerator for up to 1 week.
• Pears: Use Bosc pears, firm red pears, or honeycrisp apples.
• Cheese: Replace blue cheese with goat cheese, feta, or aged cheddar.
• Greens: Substitute baby arugula with mixed spring greens or baby spinach.
• Nuts: Swap candied pecans for toasted walnuts or almonds. Serving Suggestions & Pairings
• Serve as an appetizer or part of a holiday salad spread.
• Pair with roasted poultry, beef tenderloin, or pork loin.
• Complements sparkling wine, chardonnay, or a light pinot noir. Storage & Make-Ahead
• Wraps are best assembled just before serving.
• Pears can be sliced up to 4 hours ahead; brush lightly with lemon juice to prevent browning.
• Balsamic dressing may be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 1 salad | Calories: 237kcal | Carbohydrates: 13g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 243mg | Potassium: 107mg | Fiber: 2g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.4mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.