Pear, Parmesan & Prosciutto Chip Salad

  • Prep Time 5 min
  • Total Time 20 min
  • Serves: 6

Ingredients

  • 8 slices Sensations by Compliments Prosciutto
  • 2 tbsp balsamic vinegar 30 mL
  • 2 tbsp maple syrup 30 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1/4 cup olive oil 60 mL
  • Salt and pepper to taste
  • 1 pkg baby arugula 142 g
  • 2 oz fresh Parmesan cheese, shaved with a vegetable peeler 60 g
  • 2 red Anjou pears, cored and thinly sliced

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Place prosciutto on a baking sheet and bake on middle rack of oven until golden and firm, about 12 min. Let cool then crumble.

  • Step 2

    In a large bowl, whisk together vinegar, syrup, mustard and oil. Season with salt and pepper. Add arugula, Parmesan, pear and prosciutto and gently toss to combine. Serve immediately.

Tip

Crisp the prosciutto in the morning and keep it refrigerated in an air-tight container.

Nutrition Facts

  • Nutrition Description 1⁄6 of the recipe
  • Calories 210
  • Fat 13 g
  • Saturated Fat 3 g
  • Carbs 18 g
  • Protein 7 g
  • Cholesterol 10 mg
  • Fibre 3 g
  • Sodium 450 mg