Pear and Prosciutto Salad

Yum

Ingredients:

• 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:

1. 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.
2. Peel fresh pears using a vegetable peeler.  Slice pears on all four sides leaving a square core. Dice the pear slices into equal sizes.  
3. 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.)
4. 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.)
5. Chop up the pecans on cutting board.
6. Put salad mixture on plate.  Now top with the crisp prosciutto, fresh pear dices, blue cheese crumbles, and chopped pecans.
7. Now enjoy this easy and delicate meal!