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Pear and prosciutto salad with port glaze and herbed walnuts

Servings:
Four servings
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Ingredients

  • 1 tablespoon butter
  • 2 tablespoon olive oil
  • 1 sprig rosemary
  • 3 sprig to 4 sprigs thyme
  • 1/2 cup walnut halves
  • 1/2 teaspoon salt
  • 4 teaspoon bartlett pears, cored and cut lengthwise into 1/2-inch wedges
  • 4 ounce prosciutto, thinly sliced thin (12 to 15 slices)
  • 8 ounce parmigiano-reggiano cheese, roughly chopped
For the port glaze
  • 1 tablespoon butter
  • 2 tablespoon olive oil
  • 1 sprig rosemary
  • 3 sprig to 4 sprigs thyme
  • 1/2 cup walnut halves
  • 1/2 teaspoon salt
  • 4 teaspoon bartlett pears, cored and cut lengthwise into 1/2-inch wedges
  • 4 ounce prosciutto, thinly sliced thin (12 to 15 slices)
  • 8 ounce parmigiano-reggiano cheese, roughly chopped
  • 1/3 cup tawny port wine
  • 1/4 cup balsamic vinegar
  • 2 tablespoon plus 2 teaspoons sugar

Preparation

Baking Directions:

1.

Preheat the oven to 300° F.

Melt the butter in a small sauté pan over low heat and add 1 tablespoon of the olive oil, the rosemary, and thyme.

Cook for 5 minutes, so the flavors blend.

2.

In a small mixing bowl, combine the herbs, walnuts, and salt.

Mix to coat the nuts well.

3.

Place the walnuts in a single layer on a baking sheet and bake for 15 minutes.

Remove from the oven and allow the walnuts to cool to room temperature.

4.

Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium heat until it begins to smoke.

Add the prosciutto slices and cook for 4 to 5 minutes, turning them over frequently, until they are stiff and slightly crisp.

Remove the prosciutto from the pan and drain on a paper towel.

5.

To make the glaze, in a small saucepan over medium-high heat, combine the port wine, balsamic vinegar, and 2 tablespoons of the sugar and cook until the mixture reduces by half and turns syrupy, 10 to 12 minutes.

Remove from the heat and stir in the remaining 2 teaspoons of sugar.

Allow the glaze to cool to room temperature.

6.

To assemble the dish, divide the pear slices among four plates, spacing them about 1 inch apart.

Lay the prosciutto slices between the pears.

Drizzle about 1 teaspoon of port glaze over each serving, and place a small mound of walnuts and Parmigiano-Reggiano on the side of each plate.