Honey Pear Vinaigrette with Prosciutto Blue Cheese Salad
Make this slightly sweet Honey Pear Vinaigrette to drizzle over your salads, use as a marinade or by the spoonful!
Ingredients
For the Vinaigrette:
- 1 large Pear peeled and roughly chopped (I like to use Bosc Pears)
- ¼ cup water
- ½ cup Grapeseed Oil can use Canola or light flavored oil
- ¼ cup White Wine Vinegar can use Distilled White Vinegar
- 1 Tbls Honey
- 1 tsp Lemon Juice
- 2 tsp Dijon Mustard
- ¼ tsp Salt
For the Salad (amounts vary according to servings needed):
- Sliced Prosciutto or Parma ham
- Arugula or your favorite lettuce
- Red Onion thinly sliced
- 1 - 2 Pears thinly sliced
- Blue Cheese or Feta Cheese crumbled
- Golden Raisins optional
- Walnuts Pecans, Almonds or Pine Nuts, lightly toasted in a dry skillet over medium heat for about 2 - 3 minutes
- Salt & Pepper to taste
Instructions
- In a small saucepan with 1/4 cup of Water, add the roughly chopped Pears and bring to a gently boil, reduce and simmer for about 8 - 10 minutes. Drain and puree using a blender or stick blender.
- In a medium bowl, add the Pear puree and the rest of the Vinaigrette ingredients down to the Salt and puree until well combined.
- Can be served warm or chilled. Keep stored in an airtight container in the refrigerator for up to 1 week.
- For the Salad, pile a small amount of the Arugula, topped off with the Red Onion, Blue Cheese, Raisins and toasted Nuts. Can top off with the Pear slices and Prosciutto or serve them on the side as seen in the picture. Drizzle desired amount of Honey Pear Vinaigrette over all and serve.
Enjoy!
- *Vinaigrette yields about 1 1/2 cups.
