Crispy Prosciutto Salad
Recipe from Two Peas and Their Pod
Crispy Prosciutto Salad- arugula topped with crispy prosciutto, juicy pears, creamy burrata cheese, red onion, pecans, and tossed in a simple balsamic vinaigrette dressing.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Keyword: proscuitto, salad
- 2 oz prosciutto, 6-8 slices
- 8-10 cups baby arugula
- 3 pears, thinly sliced (can use peaches or apples)
- 6 ounces burrata or fresh mozzarella cheese
- 1/2 cup roughly chopped pecans or walnuts
- 1/4 red onion, thinly sliced
- Balsamic Vinaigrette
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto slices in a single layer on the baking sheet. Bake until the slices start to shrivel and turn golden brown, 10 to 12 minutes. Check early because the prosciutto can burn quickly since it is so thin. Let cool completely, it will crisp up as it cools.
To make the salad, place the greens in a large bowl. Top with crispy prosciutto (you can break the bigger pieces up a little bit) and pear slices.
Take the fresh mozzarella or burrata and tear it up into chunks and arrange on top of the salad. Sprinkle the salad with nuts and red onion slices.
Drizzle with balsamic vinaigrette, toss, and serve immediately.
This salad is best the day it is made. You can make the dressing in advance and keep it in the fridge for up to one week.
Calories: 227kcal | Carbohydrates: 16g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 71mg | Potassium: 261mg | Fiber: 4g | Sugar: 10g | Vitamin A: 862IU | Vitamin C: 8mg | Calcium: 208mg | Iron: 1mg