Pear, Parmesan & Prosciutto Chip Salad

Prep time: 5min
Total time: 20min
Serves: 6
8 slices
Sensations by Compliments Prosciutto
2 tbsp
balsamic vinegar
30 mL
2 tbsp
maple syrup
30 mL
1 tbsp
Dijon mustard
15 mL
1/4 cup
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
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.