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    Prosciutto and Pear Salad with Hazelnut Dressing

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    Prosciutto and Pear Salad with Hazelnut Dressing

    The textures and flavours of this summery Italian salad - smoked ham, sweet pear, crumbly cheese and a nutty dressing - make it a brilliant no-cook starter.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6 as a starter


    • 1 canteloupe melon
    • 2 Little Gem lettuces
    • 4 ripe sweet dessert pears, such as Forelle, cored and cut into wedges
    • 50g pack Waitrose Wild Roquette
    • 125g Waitrose Gorgonzola Piccante, crumbled
    • 70g pack Waitrose Prosciutto Crudo Affumicato, torn
    • For the dressing:
    • 4 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 2 tbsp roasted chopped hazelnuts


    1. Cut the melon into quarters and discard the seeds. Using a small, sharp knife, slice the flesh away from the skin then cut it into bite-sized chunks. Place in a large bowl.
    2. Separate the leaves of the lettuce, wash and drain well. Add to the melon, together with the pear pieces and roquette.
    3. To make the dressing, place the oil, vinegar and mustard in a small bowl and whisk together with a fork. Stir in the hazelnuts and a little seasoning. Pour half of the dressing over the salad and toss together.
    4. Divide the salad between 6 serving plates, top with the cheese and prosciutto, then drizzle with the remaining dressing.

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    Cook's tips

    To toast your own hazelnuts, cook in a dry frying pan over a high heat for 1-2 minutes, stirring constantly.

    Use roasted, chopped Marcona almonds or pistachios instead of the hazelnuts, if you prefer.


    Average user rating

    4 stars