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Warm Pear and Prosciutto Salad with Feta is my go-to when I need something fresh yet luxurious for dinner or to impress guests at a brunch. There is just something magical about warm, caramelized pears paired with salty prosciutto and creamy feta over crisp greens. You end up with a dish that feels both special and effortless every time.
Every time I serve this salad, someone asks for the recipe. Once I made it for my sister’s birthday, and now she requests it for every family gathering.
Ingredients
- Firm pears: You want pears that are just ripe so they hold their shape when caramelized
- Prosciutto: Look for thinly sliced and slightly translucent pieces for maximum crispness
- Mixed greens: Arugula gives a peppery bite that works wonders here
- Crumbled feta cheese: Opt for block feta and crumble it yourself for creamier texture
- Olive oil: A grassy extra virgin variety adds depth
- Balsamic vinegar: Choose a syrupy aged balsamic if you have it
- Honey: A touch of sweetness to balance the dressing
- Toasted pecans or walnuts: Nuts bring crunch and a toasty flavor so look for fresh unsalted ones
Step-by-Step Instructions
- Sauté the Pears:
- Heat your skillet on medium with just enough olive oil to prevent sticking. Add the sliced pears cut side down and let them caramelize undisturbed for about three minutes. Flip and cook on the other side. You want the pears to be golden at the edges but still slightly firm in the center.
- Crisp the Prosciutto:
- Lay the prosciutto slices flat in the same warm skillet. They crisp up quickly so keep an eye on them. Cook each side for about a minute until deeply golden and lightly curled. Set aside to cool crisp.
- Make the Dressing:
- In a small bowl whisk olive oil balsamic vinegar and honey until emulsified. Taste and adjust with a pinch of salt or more honey depending on your pears.
- Assemble the Salad:
- In a large mixing bowl toss the greens with half the dressing so everything is glossy but not soggy. Add warm pears crumbled feta and toasted nuts. Incorporate gently with your hands or tongs.
- Add Prosciutto and Dress:
- Break the cooled prosciutto into shards and scatter over the salad. Finish with a final drizzle of the vinaigrette and serve right away for best texture.
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I absolutely love the crunch of toasted pecans in this salad. Last Thanksgiving the youngest in our family kept sneaking extra pecans from the serving bowl and I now always toast a few extra just for snacking.
Storage tips
This salad is best served fresh while the pears and prosciutto are still warm. If you want to prep ahead keep everything separate the greens pears and dressing can chill a day in advance but assemble just before serving to avoid sogginess. Leftovers can be refrigerated but will not have the same crisp textures.
Ingredient substitutions
Swap pears for apples if that is what you have on hand or if pears are out of season. Goat cheese works really well in place of feta for a tangier flavor. For a nut free version use pumpkin seeds or sunflower seeds for crunch.
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Serving suggestions
Serve alongside roasted chicken or pork tenderloin for an easy dinner. I love piling it onto a platter as a starter during fall gatherings so everyone can help themselves. The bite of arugula pairs especially well with crisp white wines.
Cultural context
Salads featuring fruit and salty cured meats come from Italian and French traditions and are a great way to celebrate fresh seasonal produce with just a few quality ingredients. Mixing warm elements into salads is common in European kitchens to make lighter dishes more comforting in colder months.
Common Questions
- → Can I substitute another cheese for feta?
Yes, goat cheese or blue cheese work well as alternatives, each providing a creamy texture and tangy flavor.
- → Do I need to peel the pears?
No, keeping the skin adds texture and nutrients, but you may peel them if you prefer a softer bite.
- → What nuts pair best with this salad?
Pecans or walnuts add a delightful crunch and rich, nutty flavor that complements the pears and prosciutto.
- → Can I prepare the salad in advance?
It's best assembled just before serving to preserve the freshness and prevent wilting. You can prep the components ahead.
- → Is there a vegetarian substitute for prosciutto?
Try using roasted mushrooms or smoky tempeh strips for a flavorful, meat-free option with similar depth and texture.