Prosciutto & Pear Recipe
prosciutto, pear, goat cheese, cream sauce, spicy pecans, honey
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Ingredients
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Salad components
Creamy honey-mustard sauce
Spicy candied pecans
Finishing & assembly
Method
Spicy candied pecans
Toast and candy pecans
Place a small nonstick skillet over medium heat. Add pecans, sugar, and butter. Stir continuously until sugar melts and coats the pecans, about 3–4 minutes. Sprinkle in smoked paprika, cayenne, and sea salt; stir for another 30 seconds. Immediately transfer pecans to a sheet of parchment paper or a silicone mat to cool and separate so they don't stick together. Let cool completely (about 10–15 minutes). Break into bite-size pieces if needed.
Creamy honey-mustard sauce
Make the sauce
In a small bowl combine Greek yogurt, mayonnaise, honey, Dijon mustard, and lemon juice. Whisk until smooth. Add cold water 1 teaspoon at a time to reach a pourable but creamy consistency (about 1 tablespoon). Season with salt and black pepper; taste and adjust honey or lemon as desired. Keep refrigerated until assembly.
Salad components
Prepare pears and greens
Wash and dry the salad greens thoroughly. Core the pear and slice thinly into 1/8- to 1/4-inch slices or into wedges. To prevent browning if not assembling immediately, toss pear slices lightly with a squeeze of lemon juice (about 1/2 teaspoon).
Prepare goat cheese and prosciutto
If the goat cheese is in a log, slice into 8–10 discs or crumble into small pieces with a fork for easier distribution. Separate prosciutto slices; if you prefer delicate ribbons, lay each slice flat and slice into 1/2-inch strips, or leave whole to drape across the salad.
Assemble the salad
Arrange the greens in a shallow serving bowl or on plates. Distribute pear slices evenly over the greens. Add goat cheese in small dollops or crumbles across the salad. Drape prosciutto slices or ribbons over and around the pears and cheese. Scatter the cooled spicy candied pecans on top.
Finishing & assembly
Dress and finish
Drizzle the creamy honey-mustard sauce lightly over the assembled salad (start with about 2–3 tablespoons for 4 cups of greens and add more if desired). Drizzle the remaining 1 tablespoon honey in a thin stream over prosciutto and pears for shine and sweetness. Finish with a light drizzle of extra-virgin olive oil and a crack of freshly ground black pepper to taste. If using microgreens or fresh herbs, scatter them now.
Serve
Serve immediately so prosciutto stays tender and pecans remain crisp. If preparing ahead, keep components separate (dress just before serving).