Ingredients:
Directions:
- 1 cup Diced Prosciutto
- 4 cups 50/50 Spring Mix/Baby Spinach
- 3 pears
- 2 tbsp Blue Cheese Crumbles
- 1/2 cup Pecans (Praline pecans work wonders here)
- 1 tbsp O Fig California Balsamic Vinegar
- 1 tbsp Honey
- 1 tsp Mustard
- 2 tbsp Olive Oil
- 1 tsp Himalayan Pink Salt
Directions:
- In a large skillet, heat Prosciutto over medium-high heat stirring occasionally until the prosciutto starts to become crisp. Somewhere around 4 minutes. Then drain the excess fat.
- Peel fresh pears using a vegetable peeler. Slice pears on all four sides leaving a square core. Dice the pear slices into equal sizes.
- In a bowl, combine balsamic vinegar, honey, and mustard until mixed. (The mustard acts as an emulsifier and helps keep the vinaigrette from breaking.) Using a whisk, slowly add the olive oil until the vinaigrette comes together. (The standard vinaigrette is 1 part vinegar, 3 parts olive oil. The O Fig California Balsamic Vinegar is a little sweeter than a normal Balsamic Vinegar and actually works well as 1 part vinegar, 2 parts olive oil with the honey added.)
- In a large mixing bowl, mix the spring mix/baby spinach, enough vinaigrette to lightly cover the greens, and the Himalayan Pink Salt. (I like Himalayan Pink Salt because I think it brings out the flavor more than normal salt, by all means use normal salt or whatever you have instead.)
- Chop up the pecans on cutting board.
- Put salad mixture on plate. Now top with the crisp prosciutto, fresh pear dices, blue cheese crumbles, and chopped pecans.
- Now enjoy this easy and delicate meal!