Crispy Prosciutto & Persimmon Salad Recipe

With pears, persimmons, and pomegranate, this salad highlights the best of what winter produce has to offer. Topped with super savory crispy prosciutto, this salad is balanced perfectly by our Balsamic Vinaigrette that adds just the right amount of acidity to tie it all together.

Ingredients

3 pieces of prosciutto
2 heads butter lettuce, roughly chopped
1 pear, thinly sliced
1 fuyu persimmon, thinly sliced
¼ cup pomegranate seeds
¼ cup crushed pistachios
4 oz herbed goat cheese, crumbled
California Olive Ranch Balsamic Vinaigrette

Instructions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Lay the prosciutto on the baking sheet and bake for 9 minutes. Remove from oven and let cool completely on a wire rack. It’ll crisp up significantly as it cools.
Assembled the salad. Add all ingredients to your serving bowl and drizzle with the California Olive Ranch Balsamic Vinaigrette. Use your hands to crumble the prosciutto over the salad. Enjoy!