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Figs, Prosciutto and Pear Salad

Course: Lunch, Main Dish, Side Dish
Servings: 2


  • 3 oz mixed lettuce leaves washed and spun
  • 1 pear peeled and cut into 8 pieces
  • 6 fresh figs cut into 6-8 pieces each
  • 6 slices fresh prosciutto
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2-1 tsp honey
  • freshly ground black pepper to taste


  • Lay salad leaves in a large shallow bowl or plate.
  • Arrange pear slices on top, and then figs.
  • Tear each piece of prosciutto into halves or thirds and then roll each piece into a mini log.
  • Lay prosciutto on top and then make dressing by whisking 3 tablespoons olive oil with 1 tablespoon balsamic vinegar, and a squeeze of honey.
  • Spoon dressing on top and give the salad a good grinding of black pepper to finish.