Proscuitto and Grilled Pear Salad with Honey-Dijon

Name: Proscuitto and Grilled Pear Salad with Honey-Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Honey-Dijon Vinaigrette; 2 cups GREY POUPON Classic Dijon Mustard; 1-1/3 cups honey; 1-1/3 cups red wine vinegar; 1/2 cup water; 2 cups oil; 2 cups olive oil; 2 tsp. salt; 1 tsp. black pepper; Grilled Pears; 12 each Bosc pears; 1 cup olive oil; - salt and pepper, to taste; Salad; 3 gal. baby arugula; 3 qt. radicchio, cut up; 1-1/2 gal. baby mache; 2 qt. Belgian endive; 3 qt. crumbled Gorgonzola cheese, divided; prosciutto slices

Servings: persons

Honey-Dijon Vinaigrette
2 cups GREY POUPON Classic Dijon Mustard
1-1/3 cups honey
1-1/3 cups red wine vinegar
1/2 cup water
2 cups oil
2 cups olive oil
2 tsp. salt
1 tsp. black pepper
Grilled Pears
12 each Bosc pears
1 cup olive oil
- salt and pepper, to taste
Salad
3 gal. baby arugula
3 qt. radicchio, cut up
1-1/2 gal. baby mache
2 qt. Belgian endive
3 qt. crumbled Gorgonzola cheese, divided
prosciutto slices

1
Honey-Dijon Vinaigrette Beat mustard, honey, vinegar and water in medium bowl with wire whisk until well blended.
2
Gradually add oils and seasonings, beating constantly with wire whisk.
3
Cover and refrigerate until ready to use.
4
Grilled Pears Cut pears lengthwise into 1/4-inch-thick slices; remove cores.
5
Discard the two rounded-end slices or reserve for another use.
6
Brush both sides of each slice lightly with oil; season with salt and pepper.
7
Grill over high heat 5 min.
8
or until tender, turning after 3 min.
9
Set aside.
10
For 4 servings: Toss 1 qt.
11
arugula, 1 cup radicchio, 2 cups mache, 2/3 cup endive and 1/2 cup Gorgonzola in bowl.
12
Add 1/2 cup dressing; toss lightly.
13
Arrange 1 oz.
14
of the prosciutto slices on each of four serving plates.
15
Spoon about 1-1/2 oz.
16
of the salad mixture onto center of prosciutto.
17
Add 1 pear slice.
18
Top with 2 Tbsp.
19
of the remaining cheese; drizzle with 1 Tbsp.
20
of the remaining dressing.

3114

kcal

Calories

330

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Honey-Dijon Vinaigrette, 2 cups GREY POUPON Classic Dijon Mustard, 1-1/3 cups honey, 1-1/3 cups red wine vinegar, and more.

Yes, Proscuitto and Grilled Pear Salad with Honey-Dijon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Proscuitto and Grilled Pear Salad with Honey-Dijon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions