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Categories:Viewed: 54 - Published at: 4 years ago
Ingredients
- 1/4 cup walnut oil
- 1 tbsp vegetable oil
- 1 tbsp cider vinegar
- 2 None pears, peeled, cored, sliced
- 3 1/2 oz celery root (celeriac), cut into thin matchsticks
- 3 1/2 oz (about 3 1/2 cups) baby spinach
- 1 3/4 oz (about 2 1/2 cups) arugula
- 1/2 cup walnut halves
- 8 slices prosciutto (4 1/4 oz total)
Method
- Combine the oils and vinegar in a large bowl and whisk to combine. Season with a little sea salt and freshly ground black pepper. Add the pears and toss to ensure the pear is coated in the dressing.
- Add the remaining ingredients, except prosciutto, and toss to combine. Divide the salad between 4 serving dishes and top with the prosciutto.
