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Red Sensation Greens Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: Fall
Description

This warm salad balances sweet and savoury beautifully — oven-baked Red D’Anjou pears meet crisp honeyed walnuts, creamy blue cheese, and delicate prosciutto, all served over fresh greens with a punchy mustard dressing. Perfect for a light lunch, dinner entrée, or stylish entertaining, it brings together texture and flavour in every bite. Ready in under 40 minutes, it's a seasonal showstopper with minimal fuss.

Ingredients
    For the pear base:
  • 2-3 Red sensation pears
  • 2 tbs Walnut oil
  • Freshly ground pepper
  • 8 Fresh thyme sprigs
    • For the nut topping:
  • 150 gms Shelled walnuts (600g in shell)
  • 3 Beurre Bosc pears (peeled and finely sliced)
  • 1 tbs honey
  • 1 tbs honey extra
  • Pinch sea salt
    • For the salad dressing:
  • 100 ml Olive oil
  • 2 tps Wholegrain mustard
  • 2 tsp Dijon mustard
  • 20 ml Red wine vinegar
    • For the salad:
  • 100 gms Wombok or rocket leaves or cos lettuce (shredded)
  • 8 slices prosciutto (optional)
  • 200 gms creamy blue cheese (crumbled)
What To Do
  1. 1
    Cooking Method:

    1.  Set your oven to 180°C

  2. 2
    Prepare the pear base:

    2. Halve pears and remove cores.

    3. Place in baking dish cut side up, drizzle with walnut oil, season with pepper and scatter over thyme sprigs.

     

  3. 3
    Prepare the nut topping:

    4. On a separate oven tray, scatter walnuts, drizzle with one tablespoon honey and season with salt. Toss well to coat then spread on tray.

    5. Place both dishes in the oven and cook for 20 minutes, until the pears are soft and the walnuts crisp.

    6. Remove and allow to cool slightly.

    4. Serve
  4. 4
    To make salad dressing:

    7. In a bowl, whisk olive oil with mustards, one teaspoon of honey and vinegar. Season with salt and pepper.

     

  5. 5
    To make salad:

    8. Place greens in a bowl. Toss Wombok or rocket leaves or letttuce with a little dressing and place on serving plates.

    9. Scatter over the honeyed walnuts, lay two slices of prosciutto on each plate, top with two pear halves and add some blue cheese. Drizzle over extra dressing and serve.

Keywords: baked pear salad, red d’anjou pear, pear and blue cheese, prosciutto salad, warm pear salad, honey mustard dressing, autumn salad, elegant entrée, holiday salad, sweet and savoury salad, salad with nuts, salad with fruit, entertaining recipe, light lunch, pear prosciutto recipe
Read it online: https://nationalpearweek.com.au/recipe/roasted-pear-red-sensation-greens-salad/