Pear, Prosciutto and Pine Nut salad
Our pear, prosciutto and pine nut salad is the perfect addition to any gathering.
- 4 cups of rocket leaves
- 700g Goulburn Valley pears, drained
- 100g prosciutto
- 1/4 cup pine nuts, toasted
- 250g mozzarella ball, torn
- 1 cup micro red sorrel
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Pinch of salt
- Pinch of pepper
- In a large serving bowl, combine all ingredients and serve immediately. Enjoy!
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