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FIG, PEAR AND PROSCIUTTO SALAD

Aug 6, 2020 | Soups Stews Salads

SERVES 4

When you have the wonderful luck of pomegranate and fig seasons colliding, add pomegranate seeds to this tasty salad.

INGREDIENTS
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

COOKING INSTRUCTIONS
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.

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