Pink Lady Salad Recipe

Peel the Pink Lady pears from the stem down, leaving the stem intact if desired for presentation. Halve lengthwise and scoop out core with a teaspoon (or leave whole if preferred and core with a melon baller). Pat dry.

In a wide saucepan combine white wine (or pear juice), water, granulated sugar, honey, lemon juice, split vanilla bean (scraped seeds and pod) and cinnamon stick if using. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Add the pear halves (cut side down) or whole pears. Reduce heat to low so liquid stays at a bare simmer. Poach until tender when pierced with a knife, about 8–12 minutes for halves, 12–18 minutes for whole pears depending on ripeness.

Using a slotted spoon, transfer pears to a bowl to cool. Increase heat and reduce the poaching liquid briskly until syrupy, about 6–8 minutes. Spoon a few tablespoons of syrup over the cooled pears and reserve remaining syrup for plating. Let pears cool to room temperature, then refrigerate if making ahead.

Preheat oven to 350°F (175°C) or use a skillet on medium heat for stovetop method.

In a small skillet or oven-safe pan, melt butter with brown sugar until combined and bubbling slightly. Stir in pecans and toss to evenly coat. Sprinkle sea salt and cayenne (if using) and continue to cook, stirring, 3–5 minutes until sugar crystallizes and pecans are toasted. If using oven, spread pecans on a lined sheet and bake 6–8 minutes, stirring halfway, until toasted and caramelized. Cool completely on parchment to harden.

Place the diced Pink Lady apple in a blender or small food processor. Add white balsamic vinegar, Dijon mustard, honey, salt and pepper. Pulse to break down the apple.

With the motor running, stream in the extra-virgin olive oil until emulsified and smooth. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness. Strain if you prefer a very smooth vinaigrette (optional). Chill briefly.

On a large platter or individual plates, arrange the arugula and optional microgreens in a loose bed. Toss lightly with about half of the Pink Lady vinaigrette (reserve the rest for guests or additional dressing).

Fan or nest the poached pear halves over the arugula. Drape slices of prosciutto around and over the pears and greens in delicate folds.

Tear the burrata gently and place the pieces centrally or distributed across the salad so creamy interiors are exposed.

Scatter the candied pecans evenly across the salad for crunch.

Drizzle remaining vinaigrette sparingly over pears and burrata, then finish with small streaks or dots of reduced balsamic glaze and a light drizzle of extra virgin olive oil. Finish with a few grinds of black pepper and a tiny pinch of flaky sea salt over the burrata if desired.

Serve immediately so burrata remains creamy and prosciutto stays tender. Leftover vinaigrette can be stored refrigerated up to 3 days.