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Pear, spinach & prosciutto salad

  • 0:15 Prep
  • 4 Servings


  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1/4 cup (60ml) pear or cloudy apple juice (see note)
  • 2 small Corella or green pears, cored, thinly sliced
  • 4 thin slices prosciutto, torn lengthways
  • 4 slices (about 50g total) ciabatta bread, toasted, torn into bite-sized pieces
  • 2 eschalots, thinly sliced
  • 50g baby spinach leaves
  • 50g baby endive (see note)


  • 1
    Combine the vinegar, olive oil and fruit juice in a large bowl and season to taste with sea salt and freshly ground black pepper. Add the remaining ingredients and toss well to combine. Divide among plates and serve immediately.

Source: taste.com.au


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