Sweet, juicy Asian pears are exquisite with prosciutto, an autumn alternative to the more traditional melons or figs. I add baby greens to make a more substantial salad and use a vinaigrette with a little walnut oil to bring the parts together. At some farmers’ markets you can find a salad mix with edible flowers, which makes this dish even prettier. The recipe makes about twice as much vinaigrette as you will need, but it keeps for several days in the refrigerator.
Yield: SERVES 4 ( More... )© Ken for MobiPre.COM | mobipre's posterous
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