Arugula Pear Salad with Dried Cherries, Blue Cheese, and Crispy Prosciutto Recipe
Introduction
This Arugula Pear Salad is a delightful mix of peppery greens, sweet pears, and tangy dressing, topped with crispy prosciutto and crunchy pecans. It’s a perfect balance of flavors and textures for a refreshing light meal or elegant side dish.
Ingredients
- ¼ cup sherry vinegar
- 1½ tsp shallot, finely minced
- 1½ tbsp honey (local hive recommended)
- 1 tbsp granulated sugar
- 1 tbsp orange juice
- ½ tsp Dijon mustard
- ½ tsp kosher salt (Diamond Crystal brand)
- 1 pinch black pepper
- ½ cup olive oil
- 3 oz prosciutto, crispy
- ½ cup dried cherries, good quality
- ¼ cup orange juice
- 5 oz arugula
- 2 red pears, sliced thin on a mandolin
- ⅓ cup toasted pecans
- 2 oz blue cheese crumbles
- Salt and black pepper to taste
Instructions
- Make the dressing: Combine sherry vinegar, shallot, honey, sugar, orange juice, Dijon mustard, kosher salt, and black pepper in a food processor. Blend on low for 10 seconds.
- Add olive oil: While the blender is running, slowly drizzle in the olive oil. Continue blending for 5 seconds after all the oil is added until the dressing is well emulsified.
- Prepare prosciutto: Preheat the oven to 350°F. Line a baking sheet with parchment paper and lay the prosciutto slices in a single layer. Bake for 10 minutes or until crispy. Remove and set aside.
- Soak dried cherries: Place dried cherries in a small bowl and cover with orange juice. Set aside to soak while preparing the salad.
- Assemble salad base: In a large bowl, toss arugula, thinly sliced pears, toasted pecans, and blue cheese crumbles. Season with salt and pepper to taste.
- Combine all ingredients: Add crispy prosciutto and drained cherries to the salad. Drizzle with dressing and gently toss to combine just before serving.
Tips & Variations
- Use a mandolin or very sharp knife for thin pear slices to enhance texture and presentation.
- Swap blue cheese for goat cheese for a milder, creamy flavor.
- For extra crunch, add toasted walnuts instead of pecans.
- Make the dressing a day ahead to deepen the flavors.
- If prosciutto is not available, crispy bacon works as a flavorful substitute.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. When ready to serve, toss the salad with the dressing, and add prosciutto last to maintain its crispiness. Avoid assembling everything in advance to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of vinegar for the dressing?
Yes, you can substitute sherry vinegar with apple cider vinegar or white wine vinegar for a slightly different but still delicious flavor profile.
How do I make the prosciutto crispy without an oven?
You can crisp prosciutto in a skillet over medium heat. Cook the slices in a dry pan for a few minutes on each side until they turn crispy and slightly browned. Drain on paper towels before adding to the salad.
PrintArugula Pear Salad with Dried Cherries, Blue Cheese, and Crispy Prosciutto Recipe
A refreshing and vibrant Arugula Pear Salad featuring peppery arugula, sweet pears, crunchy toasted pecans, tangy blue cheese, crispy prosciutto, and dried cherries soaked in orange juice. This salad is dressed with a honey-orange vinaigrette that balances sweetness and acidity, making it perfect for a light lunch or elegant appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Dressing
- ¼ cup sherry vinegar
- 1½ tsp shallot, finely minced
- 1½ tbsp honey (preferably local)
- 1 tbsp granulated sugar
- 1 tbsp orange juice
- ½ tsp Dijon mustard
- ½ tsp kosher salt (Diamond Crystal brand)
- 1 pinch black pepper
- ½ cup olive oil
Salad
- 3 oz prosciutto (to be crisped)
- ½ cup dried cherries (good quality)
- ¼ cup orange juice (for soaking cherries)
- 5 oz arugula
- 2 red pears (thinly sliced on a mandolin)
- ⅓ cup toasted pecans
- 2 oz blue cheese crumbles
- Kosher salt (Diamond Crystal brand), to taste
- Black pepper, to taste
Instructions
- Make Dressing: Combine sherry vinegar, minced shallot, honey, granulated sugar, orange juice, Dijon mustard, kosher salt, and black pepper in a food processor. Blend on low speed for 10 seconds to mix well.
- Incorporate Olive Oil: While the blender is running on low, slowly drizzle in the olive oil to emulsify the dressing. Continue blending for an additional 5 seconds after all the oil is added to achieve a smooth consistency.
- Prepare Prosciutto Crisps: Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper and lay prosciutto slices in a single layer. Bake for 10 minutes until the prosciutto is crispy. Remove from oven and set aside to cool.
- Soak Dried Cherries: Place dried cherries in a small bowl and cover them with ¼ cup orange juice. Let them soak while preparing the rest of the salad to plump and infuse flavor.
- Assemble Salad Base: In a large salad bowl, toss the arugula, thinly sliced pears, toasted pecans, and blue cheese crumbles together. Season the mixture lightly with kosher salt and freshly ground black pepper.
- Add Final Ingredients and Dress: Drain the soaked cherries and add them, along with the crispy prosciutto pieces, to the salad bowl. Drizzle the prepared dressing over the salad and toss gently to combine all flavors. Serve immediately.
Notes
- Use a mandolin slicer to get thin, even slices of pear for best texture and presentation.
- For a vegetarian version, omit prosciutto or replace it with crisped tempeh or smoked tofu.
- Toast pecans lightly in a dry pan over medium heat for 3-5 minutes to enhance their flavor before adding to the salad.
- This salad is best served fresh to maintain the crispness of the arugula and pears.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Arugula Pear Salad, Prosciutto Salad, Blue Cheese Salad, Autumn Salad, Healthy Salad, Nutty Salad
