Pear and Prosciutto Salad
3 ripe pears
2 T. OLIVE MILL Pear Balsamic
½ t. Dijon mustard
¼ t. salt
1/8 t. pepper
6 T. OLIVE MILL olive oil
6 oz. baby spinach
3 oz. thinly sliced prosciutto, torn into strips
½ cup glazed walnuts
1 oz. wedge parmesan cheese
Cut pears in half and core them. Peel one pear half and cut into chunks and place in blender with balsamic, mustard and salt and pepper. Puree until smooth. With machine running, slowly pour in oil and set aside. Cut remaining (unpeeled pear halves into ½” wedge and place in a large bowl with the spinach. Pour the dressing over top. Toss gently. Place 1 ½ c. of greens and pears onto each plate. Top each with ¼ of the prosciutto and 2 T. walnuts. Using a vegetable peeler, peel 5 strips of parmesan cheese over each plate.
