Pear and Pecan Salad with Crispy Prosciutto and Parmesan Recipe
Introduction
This Pear and Pecan Salad with Crispy Prosciutto and Parmesan is a delightful blend of sweet, savory, and crunchy flavors. Perfect for a light lunch or a festive side, it balances fresh ingredients with hearty farro and a bright honey lemon dressing.
Ingredients
- 3oz sliced prosciutto
- ½ cup uncooked farro
- 6-8 cups mixed greens
- 2 small Bartlett pears, sliced or cubed
- ½ cup candied pecans, roughly chopped
- ¼ cup dried cherries
- 2oz parmesan cheese, shaved
- Honey lemon dressing (see note below)
Instructions
- Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Lay the prosciutto slices flat on the sheet and bake for 9-11 minutes until golden and crisp. Set aside to cool so they become perfectly crunchy.
- Step 2: Rinse the farro under cold water. Place it in a saucepan with plenty of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain and fluff with a fork.
- Step 3: Whisk together your honey lemon dressing, combining honey, fresh lemon juice, olive oil, salt, and pepper to taste.
- Step 4: In a large salad bowl or on a serving platter, layer the mixed greens, sliced pears, candied pecans, dried cherries, cooked farro, and crispy prosciutto.
- Step 5: Use a vegetable peeler to shave chunks of parmesan cheese over the salad. Drizzle with the honey lemon dressing and gently toss to combine. Serve immediately and enjoy!
Tips & Variations
- For extra texture, toast the pecans lightly before chopping.
- Substitute farro with quinoa or barley for a different grain option.
- If Bartlett pears are not in season, crisp apples also work well in this salad.
- Make your own honey lemon dressing by mixing 3 tablespoons olive oil, 1 tablespoon honey, 2 tablespoons lemon juice, salt, and pepper.
Storage
Store leftover salad components separately for best freshness. Keep the farro and greens refrigerated in airtight containers for up to 3 days. Crispy prosciutto is best added just before serving to maintain crunch. Reheat farro briefly in a microwave if desired, but avoid reheating the whole salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of grain instead of farro?
Yes, quinoa, barley, or even couscous are excellent alternatives that will still provide a hearty texture to the salad.
How do I make the honey lemon dressing?
Simply whisk together olive oil, fresh lemon juice, honey, salt, and pepper. Adjust the sweetness or acidity to taste for the perfect balance.
PrintPear and Pecan Salad with Crispy Prosciutto and Parmesan Recipe
A vibrant and satisfying Pear and Pecan Salad featuring crispy prosciutto, nutty farro, tangy dried cherries, and shaved parmesan, all brought together with a sweet and zesty honey lemon dressing. This salad balances textures and flavors for a delightful and nutritious meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Salad Components
- 3 oz sliced prosciutto (about 8 pieces)
- ½ cup uncooked farro
- 6–8 cups mixed greens
- 2 small Bartlett pears, sliced or cubed
- ½ cup candied pecans, roughly chopped
- ¼ cup dried cherries
- 2 oz parmesan cheese, shaved
Honey Lemon Dressing
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Prepare Crispy Prosciutto: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Lay the 3 oz sliced prosciutto flat on the sheet in a single layer. Bake for 9-11 minutes until golden brown and crispy. Remove and set aside; it will crisp further as it cools.
- Cook the Farro: Rinse the farro thoroughly under cold water. Place it in a saucepan with plenty of water and a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes until tender. Drain and return to the pan, fluffing with a fork to separate the grains.
- Mix the Dressing: In a small bowl, whisk together honey, fresh lemon juice, extra virgin olive oil, and season with salt and black pepper to taste until well combined and emulsified.
- Assemble the Salad: In a large salad bowl or on a serving platter, layer the mixed greens, sliced pears, candied pecans, dried cherries, cooked farro, and crispy prosciutto pieces. Using a vegetable peeler, generously shave parmesan cheese over the top.
- Dress and Toss: Drizzle the honey lemon dressing evenly over the salad. Gently toss all ingredients together to combine flavors without bruising the delicate greens. Serve immediately and enjoy the vibrant contrasts of flavors and textures.
Notes
- Farro can be substituted with quinoa or brown rice for a gluten-free option if desired.
- To make candied pecans at home, toast pecans lightly and coat with a mixture of sugar and butter; bake briefly until caramelized.
- For a vegetarian version, omit the prosciutto and increase the amount of nuts and cheese.
- Use ripe but firm Bartlett pears for the best texture and sweetness balance.
- Store leftover dressing separately to maintain freshness of salad ingredients.
Keywords: Pear salad, Pecan salad, Prosciutto salad, Farro salad, Honey lemon dressing, Crisp prosciutto, Healthy salad
