About this recipe:A dish that will send your taste buds singing. This salad combines the saltiness from the prosciutto with the sweetness of the caramelised pears, whilst walnuts give the dish an additional crunch.
475ml fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon caster sugar
1 tablespoon white wine
salt and pepper to taste
175ml extra virgin olive oil
2 pears, peeled, cored and cut into wedges
100g walnut halves
100g caster sugar
4 tablespoons water
125g prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn
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Method Prep:25min › Cook:15min › Ready in:40min
In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
Add to a liquidiser, along with the vinegar, onion, sugar, wine, salt and pepper and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
Melt butter in a non-stick frying pan over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelised. Remove from heat and set aside to cool.
In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large serving plate. Enjoy!