Prosciutto & Pear Recipe

Prepare papaya

Cut the papaya in half lengthwise, scoop out the seeds with a spoon, then peel and thinly slice into 1/4-inch crescent slices (about 3 cups). Transfer to a large mixing bowl.

Slice pear

Core the pear and cut into thin wedges or slices (about 1 cup). Toss the pear slices with 1/2 teaspoon lemon juice (from the vinaigrette ingredient) briefly to prevent browning and add brightness, then add to the bowl with papaya.

Prepare prosciutto and ricotta

Tear each prosciutto slice into 2–3 pieces (bite-sized ribbons). Place the ricotta in a small bowl and stir to a creamy consistency; if very thick, loosen with 1–2 teaspoons water or olive oil to a spreadable texture.

Toast pecans

Heat a small dry skillet over medium heat. Add pecans and toast, shaking the pan frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and roughly chop if pieces are large. Let cool.

Season greens

Place the salad greens in a large serving bowl or divide among plates. Sprinkle lightly with 1/4 teaspoon fine sea salt and a pinch of black pepper.

Whisk vinaigrette

In a small bowl or jar combine white balsamic vinegar, Dijon mustard, honey, lemon juice and salt. Whisk together and then slowly drizzle in the olive oil while whisking (or shake vigorously in a lidded jar) until emulsified. Taste and adjust seasoning with remaining black pepper and a pinch more salt if needed.

Dress fruit: Pour about half of the white balsamic vinaigrette over the papaya and pear in the mixing bowl (reserve remaining vinaigrette for the greens). Gently toss the papaya and pear to coat evenly but carefully to avoid mashing the fruit.

Compose salad: Place the dressed papaya and pear over the bed of seasoned greens. Distribute torn prosciutto pieces over the fruit and greens.

Add ricotta and pecans: Dollop spoonfuls of ricotta across the salad (about 2 tablespoons per serving, or less/more to taste). Scatter the toasted pecans over the top.

Finish and serve: Drizzle the remaining vinaigrette lightly over the assembled salad, then finish with a crack of freshly ground black pepper and an optional pinch of flaky sea salt. Serve immediately.