Pear, beetroot, prosciutto crudo and goat cheese salad
(22 May 2017)

Pear, beetroot, prosciutto crudo and goat cheese salad Expresso

Pear, beetroot, prosciutto crudo and goat cheese salad
Recipe by Mary Rolph Lamontagne 
Serves 6 

This is a great salad to use produce that is in season for a quick and easy Sunday salad to serve to guests with a loaf of crusty bread.

140 g prosciutto crudo
3 poached or raw pears, sliced thinly
2-3 beetroot, cooked and sliced
4 cups mixed lettuce leaves, including rocket and baby greens
100g goat cheese log, crumbled
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon maple syrup
2 tablespoons poaching liquid reserve from poaching pears
¼ cup olive oil
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon mint, chopped
Salt and pepper to taste
¼ cup spicy maple pecans (see below)
While the Prosciutto is cooking, cut the poached pears and beets into slices.
Place the mixed lettuce leaves on a flat dish
Add the pears and beets and sprinkle around the goat cheese pieces.
In a small bowl, whisk together the apple cider vinegar and Dijon mustard. When thickened, add a few drops of maple syrup and poaching liquid. Put a towel under the bowl, to secure it, and start slowly pouring oil into the vinegar mixture while constantly mixing to create an emulsion. Add parsley, mint, salt and pepper, at the end.
Once the dressing is ready, toss a little into the salad and arrange the prosciutto pieces on top. Sprinkling with prepared maple nuts and serve immediately.
*Leftover steak is a great alternative to the prosciutto crudo.

Spicy maple nuts

Makes ½ cup
2 tablespoons brown sugar
1 tablespoon butter
1 tablespoon maple syrup
½ cup pecan nuts
¼ teaspoon chilli powder

Line a baking sheet with a silicone mat or parchment paper.
Stir the sugar, butter and maple syrup together in a small saucepan and bring to a simmer.
Add the pecans and stir until well coated. Sprinkle with chilli powder and continue stirring for an additional few minutes.
Pour the mixture onto the prepared baking sheet and allow to cool.




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