Served on a bed of mixed salad leaves, this unusual combination makes a lovely entree or a very light lunch. Use a fruity extra virgin olive oil as its special flavour really makes this dish great.
1 lime or lemon
4 small pears
salt and black pepper
100g mixed salad leaves
12 thin slices prosciutto (about 200g in total)
100g piece Parmesan cheese
2–3 tablespoons extra virgin olive oil
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Directions Preparation:15min › Ready in:15min
Squeeze the lime or lemon and pour the juice into a mixing bowl. Quarter and core the pears. Cut each quarter lengthways into three or four slices, add to the juice, season lightly with black pepper and toss gently.
Trim the salad leaves and rinse and dry them if necessary. Tear any large leaves into pieces, then pile the leaves loosely on four plates. Arrange the slices of marinated pear on top of the salad leaves, then weave the slices of prosciutto or Parma ham around the pears. Add salt to taste.
Using a potato peeler, shave a few wafer-thin slices of Parmesan cheese directly over the salad (see notes). Drizzle the olive oil over the salad and serve at once.
Shaving Parmesan cheese
When you are shaving thin strips of Parmesan, you will need to buy a larger piece of cheese than you actually use to give you a good grip.
NUTRIENTS PER SERVING:
good source of vitamins B group and E, and calcium.
The salad is light and refreshing but the flavours of pear, prosciutto, and parmesan just didn't go well together for me. I used a decana pear and crudo from San Daniele with authentic Parmigiano Reggiano. I love melon and prosciutto so thought this would be similar but something about the flavours here just weren't for me. - 07 Oct 2015