Pear, Prosciutto, and Pine Nut Salad

Prosciutto can be found presliced in the deli at most grocery stores. If you have to ask for the prosciutto to be sliced, request that the slices be separated by deli paper to prevent them from sticking together. Ham may be substituted for the prosciutto.


4 servings (serving size: 1 salad)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 152
Fat 9.3 g
Satfat 1.6 g
Protein 6.8 g
Carbohydrate 13.0 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 381 mg
Caloriesfromfat 52 %
Fiber 2.4 g
Calcium 46 mg


2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
8 cups torn Boston lettuce
2 ounces thinly sliced prosciutto, cut into thin strips (about 2/3 cup)
1 ripe Bartlett pear, sliced
1/4 cup pine nuts, toasted


Combine first 6 ingredients in a small bowl; stir with a whisk.

Divide lettuce evenly among 4 individual plates; top evenly with prosciutto, pear slices, and pine nuts. Drizzle 1 1/2 tablespoons dressing over each salad. Serve immediately.