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All RecipesVeggies

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

Pear and Prosciutto Salad with Champagne Vinaigrette

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    4 to 6 mins

Serves 4
Prep Time
20 mins
Grilling Time
4 to 6 mins

the Ingredients

20151023095346 Wtg Sides 28


  • ¼ cup 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
  • ¼ cup 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
  • 8 cups lightly packed baby arugula or mesclun greens
  • 2 ounces manchego or Parmigiano-Reggiano® cheese
  • ¾ cup 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 (350° to 450°F). 
  • 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.

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