Green Salad with Pears, Prosciutto, and Avocado

Green Salad with Pears, Prosciutto, and Avocado
Photo by Scott Phillips


  • Pinch of granulated sugar
  • ¼ tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 3 cups baby arugula, spinach, or mesclun mix
  • 1 small firm-ripe Forelle pear, cored and cut into thin wedges
  • 2 thin slices prosciutto, cut crosswise into thin ribbons
  • 1 Tbs. fresh lemon juice
  • + 2 more ingredients
    • ½ small ripe avocado, pitted and cut into small cubes
    • 3 Tbs. extra-virgin olive oil

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 pl...

View full recipe at Fine Cooking


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