Salad with Prosciutto and Caramelized Pears and Walnuts Recipe -
Salad with Prosciutto and Caramelized Pears and Walnuts Recipe
  • READY IN 40 mins

Salad with Prosciutto and Caramelized Pears and Walnuts

Recipe by  

"An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
  2. Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
  3. Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
  4. In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2003

Excellent salad. Makes a very attractive and appealing presentation on a large platter. Very gourmet. A great recipe to serve guests. Just a note, if you print out the recipe to the 4x6 size, the romaine hearts appear separate from the ingredients list and are easy to miss when making your grocery list!

Most Helpful Critical Review
Sep 19, 2003

I started out with doubling the dressing. I thought the salad would be small, but it serves at least 10. Anyway, I cooked orange juice down to half thinking maybe that was why some reviews said it wouldn't thicken. I had no better luck doing it this way. Was still very watery. I added less olive oil and it was still overpowering flavor. Didn't like it. I kept trying to "fix" it but ended up throwing it out. I ended up using the dressing from Betsy's mandarin orange salad(this web site). I thought I would have to get more than 2 pears. I was serving 8 and had to do 2 servings without nuts and wanted everyone to have a good taste of the pears. So I got 6 asian pears and it cost me $9.oo! It wasn't necessary to get all those pears, 3 would have been enough. They held up good during cooking time, I think another type of pear may get mushy. I never had asian pears before, they are shaped like an apple, slice like an apple, I was worried they weren't ripe because they are firm, but they were. This part of the salad was good. Wait to add pears and dressing to lettuce until just before serving. I added pears to salad ahead of time and it got very wilted, even without the dressing. I really didn't need to double anything afterall. My husband loved it and so did my other guests, but I thought it was too sweet, My fault for trying to double pear mix.I won't use that many pears next time. It did have a complex of flavors and that I liked. Thanks J. Craig!


69 Ratings

Feb 07, 2003

Excellent salad! Hubby and I ate it up! I used a little less olive oil, as the previous reviews suggested. Will definately make again!

Jun 09, 2003

I've made this salad twice and yes, the dressing is runny but it still works fine. I tossed my greens with the dressing, place them on a large shallow platter(with a lip) then arrange the rest of the indredients on top drizzling a bit more dressing over everything. I did not use all the dressing, about half. It looked beautiful and tasted wonderful! I did add some crumbled goat cheese and was very pleased with the addition. If this salad sounds good to you, try it and don't worry about the runny dressing because the orange flavor it adds to the salad is well worth it.

Aug 07, 2003

An awesome salad! I added goat cheese and used three barlett pears.

Jul 23, 2003

I thought 2 cups of OJ was a bit too much. I poured out about 1/2 a cup after adding the herbs. I could not get my dressing to thicken (probably because I have a really bad blender), and had to use cornstarch as a thickener. I stuck it in the freezer to cool because I was a little pressed for time. It worked out just fine. The dressing is very tasty. I might add a bit more sugar next time but tastes fine as is. I added crumbled feta on top of my finished product. Thanks for a new twist on salad J. Craig.

Apr 13, 2004

This salad is wonderful, the dressing however needs help. When searching for other recipes to compare it to, most said to reduce the orange juice to 1/4 C. I tried that but didn't like the flavor of the dressing, when I blended in the onion, it over powered the flavors. So I used the recipe from Orange Vinaigrette Brown Rice Salad (also on this site) I also used Red Wine vinegar instead of balsamic vinegar, as someone said it turns the dressing a brownish color. I waited until time to serve to add the dressing, and topped it with crumbled goat cheese (a first for me, but very mild flavor and good) Its a very elegant salad and I got many complements.

Jun 18, 2008

Absolutely DELICIOUS!! This salad is comparable to a few I've had in some of the best restaurants in the Washington D.C. area!! Light, refreshing and a great combination of flavors. My only substitution was onion powder in place of the raw onions (personal preference). I'm sure this did change the *bite* of the salad slightly. Do not skip the prosciutto because the salty/sweet combination is great with the asian pears! My pears did not caramelize to a nice brown color, so I added a tablespoon of organic agave nectar to help them turn a more golden color. Make sure not to slice your pear too thin because they will become overcooked easily. I will definitely be making this salad again for friends and family functions.


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  • Calories
  • 600 kcal
  • 30%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 47.1 g
  • 72%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 384 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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