Brussels Sprout, Pear and Prosciutto Salad
Brussels sprouts, juicy pear, crispy prosciutto and almonds, paired with warm olive oil dressing infused with orange and rosemary, make a great holiday side salad!
Servings: 6
Ingredients
Salad
- 4-6 slices Prosciutto
- 1/2 cup Sliced almonds
- 1 lb. Brussels sprouts
- 6-8 whole Dates, sliced or chopped alt: dried cranberries or cherries
- 1/2 cup Parmesan, thinly sliced or shredded
- 1/2 cup Parsley, chopped
- 1 Ripe pear, seeded & sliced or chopped
Dressing
- 1/2 cup Olive oil
- 2 Shallots, peeled & thinly sliced
- 2 sprigs Rosemary alt: thyme, lemon thyme, or chives
- 2 Orange peels add lemon peels, if desired
- 2 Tb. Maple syrup alt: honey or agave
- 3 Tb. Red wine vinegar alt: apple cider vinegar
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground black pepper
Instructions
- Heat oven to 375 degrees. Line a baking sheet with parchment or aluminum foil. Place prosciutto slices on sheet, flat. Bake ~15 minutes, then remove. When cool, crumble and set aside until ready to assemble salad.
- Place almonds in small pan over low heat and toast until lightly brown; set aside.
- Cut off stems from sprouts, along with large, tough outer leaves and cut in half if they're large. In small batches, place them in the feed tube of a food processor fitted with a slicing blade. If you don't have a processor, use a mandoline (carefully!) or slice them thinly with a sharp chef's knife. Place sliced sprouts into a large mixing bowl.
- Pour olive oil into a pan over medium heat. When warm, add shallots and allow them to soften 1-2 minutes. Reduce heat to low and add rosemary sprigs and orange peels to let them gently infuse about 1-2 minutes. Remove from heat and take out orange and rosemary pieces. Whisk in maple syrup, vinegar, salt and pepper.
- Immediately pour dressing over sprouts and mix. Let the mixture sit ~5 minutes so the oil starts to soften the sprouts.
- Taste for seasoning, then add Prosciutto, almonds, dates, parmesan, parsley and pears. Stir gently then serve immediately.