Beurre Bosc pear, prosciutto and goat’s cheese salad with watercress and French style vinaigrette
Preparation Time: N/A
Cooking Time: N/A
- 2 Beurré Bosc pears halved, cored and finely sliced
- 8 slices of prosciutto
- 150g soft goats cheese (we highly recommend Holy Goat from VIC)
- 1 bunch watercress, washed thoroughly, large stalks removed
- 1 tbsp olive oil
- salt and pepper
Ingredients for the vinaigrette
- 50g golden shallots, finely chopped
- 200ml red wine vinegar
- 1 free range egg yolk
- 400ml vegetable oil
- 1 tsp Dijon mustard
- Salt and pepper
Recipe by David Bitton
Pre heat the oven to 220 degrees C.
Place the slices of prosciutto on a flat baking tray lined with baking paper. Brush the slices of prosciutto with the olive oil. Place into the oven for 10-12 minutes or until crispy. Set aside to cool.
For the vinaigrette, place the shallots into a ceramic bowl and pour over the red wine vinegar. Set aside for 15 minutes. Add the egg yolk, oil and mustard and whisk to combine. Season and store in a clean glass jar or bottle in the fridge.
To serve, place the watercress and Beurré Bosc pear into a large ceramic bowl, drizzle with some dressing, season with salt and pepper and mix gently with your hands. Divide the watercress into 4 large shallow bowls. Top with pieces of the goats cheese and some torn pieces of prosciutto. Serve immediately with some crusty sourdough bread.