Winter Estate Recipe

Wash and prep kale

Rinse the kale thoroughly, shake or spin dry, remove thick stems, and chop leaves into 1–1.5 inch ribbons. Place chopped kale in a large mixing bowl.

Massage kale (optional but recommended)

Sprinkle 1/4 teaspoon of the salt and up to 1 teaspoon of olive oil (from dressing amount) over the kale. Massage with your hands for 1–2 minutes until the leaves soften and darken. This reduces bitterness and tenderizes the kale.

Slice pears

Core and thinly slice the pears into 1/8–1/4 inch slices or small wedges. Toss prepared pear slices into the bowl with the kale. If using, squeeze the juice of half a lemon over the pears and kale to prevent browning and add brightness.

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic. Whisk together until smooth.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking (or add all ingredients to a jar, cap, and shake vigorously) until the dressing emulsifies. Taste and season with the remaining 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Adjust honey or mustard to balance acidity if desired.

Heat a medium nonstick skillet over medium heat and add 1 teaspoon neutral oil. Once shimmering, lay prosciutto slices in a single layer (you may need to do this in batches).

Cook for 1–2 minutes per side until the prosciutto becomes deep pink and edges crisp. Use tongs to flip carefully. Transfer cooked slices to a paper towel–lined plate to drain and crisp further. Break into bite-size pieces when cool enough to handle.

Pour about 2/3 of the dressing over the kale and pear mixture. Toss gently to coat, then taste and add more dressing as needed (reserve some dressing for guests to add if desired).

Scatter the crumbled Gorgonzola and toasted nuts (if using) over the dressed salad. Top with the crispy prosciutto pieces.

Give the salad a final gentle toss or serve composed (kale/pear base, then cheese, nuts, prosciutto on top). Finish with a light crack of fresh black pepper and a quick drizzle of any remaining balsamic if desired.

Serve immediately so the prosciutto remains crisp. This salad serves 4 as a starter or 2–3 as a main with crusty bread. Leftovers: keep dressing separate and assemble just before serving; prosciutto can be stored separately and reheated briefly to re-crisp.