Pear & Prosciutto Salad

by Rebekahcooked up on September 15, 2014

FEAST week is upon us. Starting Thursday, there will be so many fun events to attend and so many great foods, candies, wines, beers and cocktails to enjoy. I can’t wait.

Pear & Prosciutto Salad | PDXfoodlove

But I’m trying to be really good in preparation, going heavy on vegetables and protein and exercise. I have a feeling I’ll be glad I did when I’m at the Night Market eating a ton of fabulous fried noodles and loving every second.

If you haven’t had a chance to visit Feast Portland, especially if you are in the area or a reasonable drive away, I highly recommend it – but only if you like delicious Oregon food, famous chefs from across the country and tons and tons of beer. Maybe even start with tickets to one big event, like the Sandwich Invitational or the Grand Bounty Tasting. I guarantee you’ll be hooked.

I think the best part about the event is that it really shows off the amazing state of Oregon. We’ve got so much to be proud of! And our excellent culinary and agricultural tradition is one of the best things about living here. Also, our traditions of having huge booth events where we go eat all the best things from all the best restaurants in a short period of time (see also, Taste of the Nation and Wild About Game).

Pear & Prosciutto Salad | PDXfoodlove

I look forward to continuing in that tradition later this week. But first, salad.

Here’s what you need:
4 cups of torn, washed salad greens
1 pear, cut into a 1/2-inch dice
1/4 cup prosciutto strips (cut a few slices up)
1/2 cup raw cashews
1/4 cup dried cranberries
1 cup freshly made croutons*

For the dressing:
1/2 tsp. Dijon mustard
1 tsp. minced fresh garlic
1 1/2 Tbsp. champagne vinegar
1/4 cup best quality olive oil
Salt and freshly ground black pepper

*To make croutons, simply slice your favorite rustic bread into 1-inch cubes and toss with olive oil and a little salt. Toast in a toaster oven or in a 350 degree oven, tossing occasionally, until they are lightly browned.

Use a fork to blend the mustard, garlic, vinegar, olive oil, salt and pepper together to form a dressing.

Toss all remaining ingredients together, then toss with the dressing – you may not need all of it depending on your preference. Start with half and see how you feel from there.

More like this: | | | | | | | | |

No Comments

No comments yet.

Sorry, the comment form is closed at this time.

Other side recipes to try:

Chorizo Jalapeño Poppers

An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.

Tomato Peach Panzanella with Prosciutto

In the summer, simple food is sometimes the best.

Healthy Lunch Idea: Grapefruit Walnut Salad

A salad so nice, we made it twice! No seriously. Two days in a row.