Pear, Parmesan & Prosciutto Chip Salad

Prep time: 5min
Total time: 20min
Serves 6
8 slices
The Original Prosciutto
0
2 tbsp
Aged Balsamic Vinegar of Modena
30 mL
2 tbsp
Pure Maple Syrup
30 mL
1 tbsp
Original Prepared Dijon Mustard
15 mL
1/4 cup
Pure 100% Olive Oil
60 mL
Salt and pepper to taste
1 pkg
baby arugula
142 g
2 oz
fresh Parmesan cheese, shaved with a vegetable peeler
60 g
2
red Anjou pears, cored and thinly sliced
0
1⁄6 of the recipe
calories
210
fat
13 g
saturated fat
3 g
carbs
18 g
protein
7 g
cholestrol
10 mg
fibre
3 g
sodium
450 mg

Directions

  1. Preheat oven to 350°F (180°C). Place prosciutto on a baking sheet and bake on middle rack of oven until golden and firm, about 12 min. Let cool then crumble.

  2. In a large bowl, whisk together vinegar, syrup, mustard and oil. Season with salt and pepper. Add arugula, Parmesan, pear and prosciutto and gently toss to combine. Serve immediately.

Tip

Crisp the prosciutto in the morning and keep it refrigerated in an air-tight container.