One Saturday at the Farmer’s Market, I spied the new crop of Coronation grapes from Stoney Paradise, the best grapes (see below), new crop pears and fabulous looking salad greens. Right then and there I decided to create a salad for dinner that night! You can switch out the Tuscan Pecorino for Gorgonzola Dolce if you like, both cheeses are personal favourites of mine. If you can’t find Coronation grapes, you can use other full flavoured red grapes. We find local pears at the Winter Market in October, November, December and January.
Makes 4 Servings
4 cups assorted greens, including arugula & frisee
4 oz. Pecorino Fresca or Pecorino Stagianato (not Pecorino Romano), shaved
½ lb. Coronation grapes, halved
1/3 cup hazelnuts, toasted (see below) chopped coarsely or walnuts
2 Anjou or Bartlett pears, preferably with red-skin, quartered, cored(see below) sliced lengthwise into ¼” slices
¼ lb. Prosciutto, sliced, but not paper thin, cut julienne
¼ cup EVO
2 Tbsp. freshly squeezed lemon juice
1 – 2 tsp. liquid honey
½ tsp. Dijon mustard
Salt & freshly ground black pepper to taste
For Finishing the Salad: good quality Balsamic vinegar for drizzling
Make the Salad:
Heat a frying pan on medium heat. When hot add a small amount of EVO amd fry the prosciutto until it is crispy. Remove to a paper towel-lined plate and cool.
Whisk together the lemon juice, honey and Dijon; slowly whisk in the EVO until the dressing is combined; season to taste with salt and pepper.
Toss the salad greens with the dressing and place on 4 salad plates; top with the pear slices, prosciutto, cheese, hazelnuts and grapes. Drizzle with a small amount of Balsamic, serve immediately.
Helpful link to Toasting Nuts.
Stoney Paradise in Kelowna in B.C.’s Okanagan area, grow absolutely to-die-for tomatoes and grapes. Available at Trout Lake Farmer’s Market and Nat Bailey Stadium Farmer’s Market in the fall.