Ingredients
Scale
- 1 tsp lemon juice
- 1 tbsp malt vinegar
- 3 tbsp olive oil, plus extra for frying
- 1/2 tsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 pieces of prosciutto
- 3 cups rocket/arugula
- 1 pear, sliced thin
- 3/4 cup walnuts
- 1/2 cup shaved parmesan cheese
- 1 tbsp thyme leaves
Instructions
- In a small jar, add malt vinegar, lemon juice, olive oil, salt, and pepper. Seal the lid and shake to emulsify.
- In a pan on medium heat with a little olive oil, fry the prosciutto on both sides until crispy. Place on paper towels to cool before adding to the salad.
- Layer the rocket/arugula on a platter, followed by pear slices, crispy prosciutto, walnuts, parmesan cheese, and thyme.
- When ready to eat, shake the dressing jar again and drizzle some over the salad. If you plan to take this salad somewhere, don’t dress it until just before serving to keep it fresh.
Notes
This salad is versatile and can be served as a light lunch or a side dish. Store leftovers in an airtight container and avoid adding dressing until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg