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So simple to make, this is perfect as a side salad as part of a holiday menu. I’ve baked the prosciutto so it adds a crunch to the salad but it would be just as lovely without it being cooked. Feta cheese is a good substitute for the parmesan and toasted pecans, almonds or hazelnut would be a lovely addition. You could add those for the crunch and eliminate the prosciutto if you want to make it meat-free. The dressing is lemony and vibrant and very simple. That’s the whole idea, it is supposed to be a very simple, dare I say – elegant salad.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Salad
Servings: 5
Calories: 252kcal


  • 4 oz thinly sliced prosciutto about 7 slices
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons wholegrain mustard
  • Pinch of sugar
  • Pinch of salt
  • 1/2 teaspoon freshly ground black pepper, plus extra for serving
  • 2 small red leaf lettuce I use the small lettuce from the artisan lettuce packs
  • 2 ripe pears, halved, cored and sliced
  • 1/2 cup shaved parmesan


  • If you’re cooking the prosciutto as I did, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place prosciutto on the baking sheet and bake for 12 to 15 minutes until crisp. Set aside to cool then break into chunks.
  • Whisk together oil, juice, mustard, sugar, salt and 1/2 teaspoon of pepper in a small bowl; set aside.
  • Remove the core end from the lettuce. Wash and dry the lettuce and arrange the leaves on a platter. You can tear them or leave them whole.
  • Arrange the pear slices over the lettuce. Drizzle with dressing. Top with prosciutto and parmesan. Sprinkle with extra pepper (pepper and pears are very good together). Serve immediately. Serves 4 to 6.


Calories: 252kcal | Carbohydrates: 12g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 336mg | Potassium: 149mg | Fiber: 2g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg