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Italian Roasted Pear & Prosciutto Salad with Gorgonzola Georgia Pecan Dressing



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2 ripe medium pears, halved and cored, peeled if desired
2 tbsp. lemon juice
2 tbsp. vegetable oil
1/4 cup apple cider vinegar
1 tbsp. Worcestershire sauce
1/4 tsp. or more liquid hot pepper sauce
2/3 cup light olive oil
3 tbsp. finely chopped fresh basil
1 tbsp. finely chopped fresh oregano
1/3 cup crumbled Gorgonzola cheese
1 cup chopped and toasted Georgia pecans, divided
8 thin slices Prosciutto (approx. 4 oz.)


  1. 1
    For Pears: Preheat the oven to 350°F. Place the pear halves on a lightly oiled baking sheet sprinkle with lemon juice and rub with oil. Roast until pears are fork-tender but still firm, about 20 minutes. Cool, then cut into 3 - 4 slices. Set aside.
  2. 2
    For Gorgonzola Pecan Dressing: Place vinegar, Worcestershire sauce and hot pepper sauce in a medium bowl and whisk in olive oil until thickened. Fold in basil, oregano, Gorgonzola and 1/2 cup of the Georgia pecans. Set aside.
  3. 3
    To assemble, toss greens with some of the dressing and divide among four salad plates. Coil 2 slices of Prosciutto to look like two flowers and place in the center of the greens. Arrange pear slices around the edge of the salad, drizzle with more dressing and sprinkle remaining 1/2 cup Georgia pecans over the top of salads.

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preparation methods
cuisines European, Italian
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