androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Pear and Prosciutto Salad with Champagne Vinaigrette

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

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    4 to 6 mins

Ingredients
Instructions

the Ingredients

20151023095346 Wtg Sides 28

Vinaigrette

  • Completed step ¼ cup champagne vinegar or white wine vinegar
  • Completed step 2 tablespoons minced shallot
  • Completed step 1 teaspoon Dijon mustard
  • Completed step ½ teaspoon granulated sugar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step ¼ cup extra-virgin olive oil
  • Completed step 2 tablespoons toasted hazelnut oil or olive oil
 
  • Completed step 8 paper-thin slices prosciutto
  • Completed step 2 Bartlett pears, firm but ripe, quartered and cored
  • Completed step 8 cups lightly packed baby arugula or mesclun greens
  • Completed step 2 ounces manchego or Parmigiano-Reggiano® cheese
  • Completed step ¾ cup skinned hazelnuts, toasted and coarsely chopped
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • 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.
    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, until the prosciutto is slightly crispy and golden brown and the pears are warm, 4 to 6 minutes, turning as needed.
    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 medium heat, until the prosciutto is slightly crispy and golden brown and the pears are warm, 4 to 6 minutes, turning as needed.
  • 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

More Veggies recipes

You May Also Like