Office Lunch: Proscuitto, Pear and Mozarella Salad

Crispy Proscuitto, Pear and Mozarella Salad

 

 

Ingredients 

Proscuitto

Pear

Buffalo mozarella

Flaked almonds

Rocket and baby spinach salad mix

Honey

Balsalmic vinegar

Extra virgin olive oil

Pepper

 

Method

Crispy Proscuitto

– Get a plate. Line it with paper towel

– Tear slices of proscuitto into smaller pieces, and place atop said plate

– Place another piece of paper towel on top of the proscuitto

– Microwave until crispy – ours took approximately 3 minutes

– I implore you – let the proscuitto cool down before you touch it. It’s hot.

 

Pear

– Cut pear into slices and put it on a tray lined with alfoil

– Drizzle with honey

– Put in tiny powerful cool mini office oven for 10 minutes or so

 

The Final Masterpiece

– Put the salad leaves on a plate, or in a bowl

– Tear buffalo mozarella into bite size pieces, and throw it on top

– Add crispy proscuitto

– Add delicious honey pear

– Drizzle olive oil and balsalmic vinegar on top

– Pepper the whole thing with flaked almonds

– Pepper the whole thing with pepper, too

 

We actually write this post with kinda heavy hearts – in all honesty, we really wanted to use peach or figs instead of pear, but the supermarket didn’t have either. Pears are delicious too, though. But you should definitely try it with figs or peaches if you’re able.

 

Don’t forget to floss – 

Marty and Elly