Conundrum Recipe

Preheat oven to 375°F (190°C). Line a small baking sheet with parchment paper for prosciutto.

Wash and spin-dry spinach, mixed greens and arugula. Trim and very thinly slice the fennel bulb. Core and thinly slice the pear; keep slices from browning by brushing lightly with lemon juice if desired.

Crisp the prosciutto

Lay prosciutto slices in a single layer on the prepared baking sheet (they can touch). Bake for 8–12 minutes, checking at 8 minutes, until firm and crisp but not burnt. Remove and transfer to paper towels to cool; when cooled, break into shards. Reserve any rendered fat for another use or discard.

In a small dry skillet over medium heat, add walnuts and toast, tossing frequently, 4–6 minutes until fragrant and lightly browned. Remove to a plate to cool. Roughly chop once cool.

In a small bowl or jar combine sherry vinegar, honey, Dijon mustard, lemon juice, sea salt and black pepper. Whisk to dissolve honey and mustard, then slowly whisk in the 4 tbsp extra-virgin olive oil until the dressing is emulsified. Taste and adjust salt, pepper or honey as needed.

In a large mixing bowl, combine baby spinach, mixed greens, arugula and sliced fennel. Toss with about three-quarters of the dressing to lightly coat the leaves (you can add more to taste).

Add pear slices, pomegranate seeds, and toasted walnuts to the dressed greens; toss gently to distribute.

Crumble the soft goat cheese in small spoonfuls over the salad. Sprinkle grated ricotta salata or aged pecorino evenly.

Scatter the crispy prosciutto shards over the top and finish with a light drizzle (1 tsp) of extra-virgin olive oil and the optional microgreens/herbs.

Season the assembled salad with a few flakes of finishing sea salt and a grind or two of black pepper. Serve immediately so the prosciutto stays crisp.

For an extra layer of texture and flavor, whisk the Greek yogurt with 1 tsp of honey and 1/2 tsp lemon juice until smooth. Dollop or pipe small amounts around the plated salad before adding pomegranate seeds and prosciutto. This pairs with the goat cheese for creamy contrast.