Pears and red grapes just might be my favorite go-to fruits. Which makes them both a perfect topping for a refreshing healthy meal. And because of the beautiful color it adds to this dish, it is certainly a crowd pleaser – adults to children, in my family anyway, find both the texture and flavor irresistible.
The quick, simplicity of roasting the prosciutto and grapes on a sheet pan make this an amazing weeknight meal or a perfect side dish to a lean, healthy protein. My favorite is marinated grilled chicken or lightly seasoned, broiled salmon.
If serving this for the holidays, it pairs nicely with our festive Pomogrante Whiskey Sour.
To prepare, Preheat broiler. Place prosciutto and grapes on a baking sheet; broil 5-6-inches from heat source for 6 minutes. Transfer prosciutto to a plate and keep warm. Return grapes to heat and broil for an additional 6 minutes or until they just begin to blister.
Arrange arugula on a platter or individual plates. Top evenly with prosciutto, grapes, pine nuts, pear slices, red onion slices, and Parmesan cheese.
Stir together olive oil, Balsamic vinegar, honey, garlic, salt, and pepper. Drizzle evenly over salad. Chill or serve immediately.
The way this dish pulls together nature bounty is so pleaseing to the eye and embodies what, to me, comes together to create somethng quite spectacular!
I hope you enjoy it as much as we do.
Prosciutto, Pear, And Roasted Grape Salad
Ingredients
- 3 ounces prosciutto
- 2 cups red grapes
- 6 cups fresh arugula
- 1/4 cup pine nuts toasted
- 1 pear thinly sliced
- 1/4 cup thinly sliced red onion
- 1/3 cup shaved Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat broiler. Place prosciutto and grapes on a baking sheet; broil 5-6-inches from heat source for 6 minutes. Transfer prosciutto to a plate and keep warm. Return grapes to heat and broil for an additional 6 minutes or until they just begin to blister.
- Arrange arugula on a platter or individual plates. Top evenly with prosciutto, grapes, pine nuts, pear slices, red onion slices, and Parmesan cheese.
- Stir together olive oil, Balsamic vinegar, honey, garlic, salt, and pepper. Drizzle evenly over salad. Chill or serve immediately.
