Pear, Parmesan and Prosciutto Green Salad

When I make a salad as a complement to a specific meat or fish dish, especially on summer days when we crave mostly BBQ and try to take advantage of being outside as much as possible, I frequently make a fresh garden or Caesar Salad. But sometimes, you want a salad that will  shine on its own, something special and totally unexpected. Salad that can be an appetizer - and a fancy one at that, or a light and pleasant meal - weekend breakfast or brunch. This green salad made from mixed baby leaves combined with crunchy baked Prosciutto, sweet Pear and piquant Parmesan shavings will delight your taste buds and impress your family and friends. Easy and fast to make with amazing sauce that combines sweet Maple Syrup, spicy Dijon Mustard and exotic Aged Balsamic Vinegar enhances the taste of this delicious Salad.

Makes 4 portions

Ingredients

8 slices Prosciutto, cut to 3/4-inch squares
1 pkg. (142 g) Baby mixed greens
60 g. Parmesan cheese, shaved
2 red sweet Pears, cored and thinly sliced
1/4 cup pecans or walnuts, chopped (optional)

Sauce:
2 tbsp. Aged Balsamic Vinegar of Modena
2 tbsp. Pure Maple Syrup
1 tbsp. Dijon Mustard
¼ cup Olive Oil
Salt, pepper to taste

Directions

Preheat oven to 350 F.
Line a baking sheet and bake prosciutto on a middle rack until golden, about 10 minutes.

In a medium bowl, whisk together all sauce ingredients. 
In a large bowl, place baby green leaves, pear, prosciutto, nuts and gently toss with sauce.
Serve immediately and enjoy!