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Ingredients
- 3 pears (cored and sliced)
- 3 witlof heads (leaves separated)
- 12 thin slices prosciutto
- 4 figs (quartered)
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp pomegranate molasses
- salt and pepper
- pinch of sugar
Method
Place 3 pears (cored and sliced) in a bowl of cold water with a squeeze of lemon juice. Layer 3 witlof heads (leaves separated), 12 thin slices prosciutto and
4 figs (quartered) on a platter. Drain pears and scatter over salad. Whisk ¼ cup extra virgin olive oil, 1 1/2 tbsp lemon juice and 1 tsp pomegranate molasses in
a small bowl. Season with salt, pepper and a pinch of sugar and mix until smooth. Drizzle dressing over salad and serve with crusty bread.
