Pear and Gorgonzola Salad with Crispy Prosciutto

Overhead view of pear and Gorgonzola salad in a wooden serving bowl with red Anjou pears, crispy prosciutto, Gorgonzola cheese, toasted pecans, and pomegranate.

Pear and Gorgonzola Salad with Crispy Prosciutto

This pear and Gorgonzola salad combines fresh Red Anjou pears, crispy oven-baked prosciutto, toasted pecans, pomegranate arils, and spring mix with a homemade apple cider vinegar and shallot vinaigrette. It's a great salad for Thanksgiving, Christmas, or any dinner that needs something fresh next to the main course.

Course Salad

Cuisine American

Keyword crispy prosciutto salad, gorgonzola and pear salad, holiday pear salad, pear and gorgonzola salad, pear pecan gorgonzola salad, pear salad with gorgonzola, pear salad with shallot vinaigrette, salad with pears and gorgonzola

Prep Time 15

Cook Time 10

Total Time 25

Servings to 6

Calories 620kcal

Author Cathy Pollak

Equipment

large rimmed baking sheet For baking the prosciutto in a single layer until crispy.
parchment paper Keeps the prosciutto from sticking to the baking sheet and makes cleanup easier.
8-ounce (240 ml) mason jars For mixing the shallot vinaigrette. A jar with a tight-fitting lid makes it easy to shake the dressing.

Ingredients

Salad:

6 slices prosciutto
5 oz (140 g) spring mix
2 Red Anjou pears cored and cut into thin wedges
4 oz (115 g) Gorgonzola cheese crumbled
½ cup (55 g) toasted pecans roughly chopped
¼ cup (40 g) pomegranate arils

Shallot Vinaigrette:

2 tbsps (20 g) finely minced shallot
3 tbsps (45 ml) apple cider vinegar
1 tsp (5 g) Dijon mustard
1 tbsp (21 g) honey
¼ tsp kosher salt or to taste
¼ tsp freshly ground black pepper
⅓ cup (80 ml) extra virgin olive oil

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Arrange the prosciutto slices in a single layer on the prepared baking sheet, making sure they do not overlap. Bake for 8–10 minutes, or until the prosciutto is crisp. Transfer to a plate and allow to cool completely, then break into large pieces.
6 slices prosciutto
Combine the minced shallot, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking until the shallot vinaigrette is emulsified. Alternatively, secure the lid on the jar and shake vigorously until combined.
2 tbsps (20 g) finely minced shallot, 3 tbsps (45 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 tbsp (21 g) honey, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper, ⅓ cup (80 ml) extra virgin olive oil
Add the spring mix to a large salad bowl. Arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the greens.
5 oz (140 g) spring mix, 2 Red Anjou pears, 4 oz (115 g) Gorgonzola cheese , ½ cup (55 g) toasted pecans, ¼ cup (40 g) pomegranate arils
Drizzle some of the shallot vinaigrette over the pear and Gorgonzola salad and gently toss to coat, adding more dressing as needed. Scatter the crispy prosciutto over the top immediately before serving so it retains its crisp texture.

Notes

Red Anjou pears are my choice for this salad because of their sweetness, firm texture, and red skin. Green Anjou or Bosc pears also work. Choose pears that are ripe but still firm, and leave the skins on.
To toast the pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove from the skillet and allow to cool before adding to the salad.
Prosciutto can vary in thickness, so watch it closely during the final minutes of baking. It will continue to crisp as it cools. Add it to the salad immediately before serving to keep it crunchy.
The shallot vinaigrette can be made up to 3 days in advance and refrigerated in a sealed jar. Shake or whisk before using.
You may not need all the vinaigrette. Add it gradually until the salad is dressed to your liking.
For easier holiday preparation, toast the pecans, bake the prosciutto, and prepare the vinaigrette ahead of time. Store the components separately and assemble the salad shortly before serving.
Leftover dressed salad can be refrigerated for up to 1 day, although the greens will soften and the prosciutto will lose its crispness.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition