android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Pear and Prosciutto Salad with Champagne Vinaigrette

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    4 to 6 min.

Serves 4
Prep Time
20 min.
Grilling Time
4 to 6 min.

the Ingredients

20151023095346 Wtg Sides 28


  • 60 milliliters champagne vinegar or white wine vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • ½ teaspoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 60 milliliters extra-virgin olive oil
  • 2 tablespoons toasted hazelnut oil or olive oil
  • 8 paper-thin slices prosciutto
  • 2 Bartlett pears, firm but ripe, quartered and cored
  • 225 grams lightly packed baby arugula or mesclun greens
  • 55 grams manchego or Parmigiano-Reggiano® cheese
  • 70 grams skinned hazelnuts, toasted and coarsely chopped
  • Kosher salt
  • Freshly ground black pepper


  • 01 In a small bowl whisk the vinegar, shallot, mustard, sugar, salt, and pepper. Gradually drizzle in both oils, whisking constantly, until emulsified. Taste, and if the vinaigrette is too tart, add 1 tablespoon or so of water.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C). 
  • 03 Wrap a slice of prosciutto around each pear wedge, pressing the loose ends of the prosciutto down so the meat stays together. Brush the cooking grates clean. Lightly brush the outside of the wrapped pears with some vinaigrette and grill them over direct medium heat, with the grill lid open, until the prosciutto is slightly crispy and golden brown and the pears are warm, 4 to 6 minutes, turning as needed.
  • 04 Whisk the vinaigrette again to emulsify the ingredients. In a large bowl, toss the arugula with enough vinaigrette to lightly coat the leaves (you may not need all the vinaigrette) and divide among four salad plates. Top each salad with two warm pear wedges and drizzle with some additional vinaigrette. Using a swivel vegetable peeler, shave wide ribbons of cheese over each salad, and then sprinkle with the hazelnuts. Season with salt and pepper. Serve immediately.

Let's Gear Up

Recommended Tools