Pear, Fig, Candied Walnut and Prosciutto Salad

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 Serves 2

 

6 cups spinach or other greens, chopped

1 pear, cut into 8 pieces

3 fresh figs, cut into 6-8 pieces each, depending on size or 3 dried figs, chopped

Half a recipe of Candied Walnuts – see recipe below

6 slices prosciutto, prepped either cripsy or rolled into logs – see below

Trader Joe’s Champagne Pear Vinaigrette salad Dressing

Blue Cheese or Gorgonzola cheese, crumbled 

 

Crispy Prosciutto

Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.

 

Prosciutto Logs

If you do not want crispy prosciutto, tear each piece of prosciutto into halves or thirds and then roll each piece into a mini log.

 

Candied Walnuts

Heat a medium non-stick skillet over medium heat, add ½ cup walnuts, 2 Tbs granulated sugar and ½  Tbsp butter. Cook over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). Use half for 2 servings of salad. Keep to make a salad the next day or enjoy as a snack. 

 

Compose Salad

Put salad leaves in a large bowl. Dress with dressing and toss. Arrange greens on plates. Arrange pear slices on top, and if using fresh figs, arrange the figs or if using dried, sprinkle on top or make a small mound of them. Next, sprinkle with crispy prosciutto or if using fresh logs, place the prosciutto, then top with candied walnuts and crumbled cheese.

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