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FIG, PEAR AND PROSCIUTTO SALAD – paleo recipe
Stav Kogan

FIG, PEAR AND PROSCIUTTO SALAD

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Servings: 4 servings
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 2 pears, halved, seeded and cut lengthwise
  • 4 cups (750 g) baby arugula
  • 6 ripe figs, quartered
  • ½ pomegranate with seeds removed (when in season)
  • 8 slices prosciutto
  • 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

Method
 

  1. COOKING INSTRUCTIONS As soon as the pears are cut, squeeze fresh lemon juice on them to keep them from browning.
  2. Place 1 cup/185 g of arugula on each plate, top with pear, figs, pomegranate (if using) and 2 slices of prosciutto.
  3. Whisk together ingredients for vinaigrette and drizzle over salad.

Nutrition

Calories: 345kcalCarbohydrates: 41gProtein: 7gFat: 16g

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