food on the fly.. easy and light!

The idea and recipe for this salad suddenly came to me while I was driving to the grocery store, in hopes of  finding something for lunch, that would be light and easy to prepare. It is a play off an Italian classic appetizer, figs wrapped in prosciutto, placed over a light salad substituting pears, that can be enjoyed with a tall glass of lemonade on any sunny, summer’s afternoon! Inexpensive, healthy, filling and delicious..

~BALSAMIC RED PEAR & PROSCIUTTO SALAD~

• 1 large red pear
• 2 slices of prosciutto
• 6 tsp goat cheese, divided
• 1 tsp balsamic vinegar
• 1/3 c bottled Balsamic Dressing
• 4 c bagged field greens
• 1 c Romaine lettuce, chopped
• 1/3 c chopped walnuts
• 1 small french roll, cubed
• 1 tbsp olive oil
• pepper to taste
• 1/2 cherry tomatoes, halved
• 1/2 small red onion, thinly sliced

Directions: Turn the oven onto ‘Broil’. On a baking sheet, toss together the bread cubes and olive oil, season with a little pepper. On a cutting board, slice the pear into 6 wedges, making sure the core part is removed. Brush with the balsamic vinegar, and broil for 2 minutes, until the pears are soft and the croutons (bread cubes) are golden brown. Let the pears cool on the cutting board. In a large bowl toss together the lettuce, greens, tomatoes, Balsamic vinaigrette and onions. Pour onto a small serving platter, or a large plate. Top with the bread cubes and walnuts. When the pears are cooled, take a teaspoon of the goat cheese and set it on the flesh side of the pear. Slice each piece of the prosciutto into 3 slices (the long way), and wrap one piece around the goat cheese topped pear. Set it on top of the salad, skin side down. Repeat with the remaining pear wedges. Serve at room temperature, and enjoy!

Advertisement