When you have the wonderful luck of pomegranate and fig seasons colliding, add pomegranate seeds to this tasty salad.
2 pears, halved, seeded and cut lengthwise
Juice of 1 lemon
4 cups/750 g baby arugula
6 ripe figs, quartered
½ pomegranate with seeds removed (when in season)
8 slices prosciutto
FOR THE VINAIGRETTE:
3 tbsp/45 ml extra-virgin olive oil
2 tbsp/30 ml champagne vinegar
2 tbsp/30 ml balsamic vinegar
¼ tsp sea salt
¼ tsp pepper
1 tbsp fresh basil
As soon as the pears are cut, squeeze fresh lemon juice on them to keep them from browning. Place 1 cup/185 g of arugula on each plate, top with pear, figs, pomegranate (if using) and 2 slices of prosciutto. Whisk together ingredients for vinaigrette and drizzle over salad.