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, then shake to emulsify.
- In a pan over medium heat with a little olive oil, fry the prosciutto on both sides until crispy. Place on a paper towel to cool.
- Layer the rocket/arugula on a platter. Add the pear slices, crispy prosciutto, walnuts, parmesan cheese, and thyme on top.
- When ready to eat, give the dressing jar a quick shake and drizzle some over the salad.
Notes
Substitute walnuts with pecans or almonds for a crunch. Add avocado for creaminess. Use feta cheese for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg