Rocket, Roasted Cherry Tomato, Crisp Prosciutto, and Grilled Pear Salad. Served with a Toasted Baguette topped with a Smoked Apple Cheddar

Ingredients

3 cups arugula leaves
1 pear, sliced
1 lemon, juiced
4 slices baguette
12 cherry tomatoes
150 g smoked apple cheddar
4 slices prosciutto
extra virgin olive oil
Sea salt/ fresh cracked pepper
1 red onion, sliced
1 cup spring salad mix
2 cloves garlic, pureed

Dressing

4 tbsp extra virgin olive oil
1 small bunch basil, chopped
1 lemon, juiced
1 tbsp brown sugar
Sea salt/ fresh cracked pepper
1 tbsp red wine vinegar

Method

• Preheat oven to 375ºf.
• Place slices of prosciutto onto a baking sheet. Place cherry tomatoes in a bowl, season, add 2 tbsp extra virgin olive oil, and garlic puree, toss gently. Place on the same baking sheet as prosciutto. Put in the oven for approx. 20-25 minutes or until prosciutto is crisp and tomatoes are soft. Put aside.
• Prepare the toasted baguettes; place on a baking sheet and in the oven until lightly golden. Remove and top with sliced cheddar. Place back in the oven and cook until cheese is melted. Put aside.
• Preheat a grill; slice pears lengthwise, place in a bowl and toss with lemon juice. Grill each side until golden. Put aside.
• Prepare the dressing; whisk all ingredients in a bowl.
• Assemble the salad; place the greens, onions, and seasoning in a bowl. Drizzle the dressing, toss, and portion onto 4 plates.
• Arrange tomatoes, and grilled pear around the salad. Place a toasted baguette on the side, and top with a slice of crispy prosciutto
  
  Serves 4

Recipes created by Executive Chef Frank Abbinante