Salad of warm pear, rocket, prosciutto & pecorino

Detailed step-by-step description of how to cook the dish "Salad of warm pear, rocket, prosciutto & pecorino". Try it by all means

Recipe «Salad of warm pear, rocket, prosciutto & pecorino» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 8 thin slices prosciutto, 1 tbsp extra virgin olive oil, 20g butter, cubed, 4 beurre bosc pears, cut lengthways into 5mm-thick slices, 2 bunches rocket, washed, dried, trimmed, large leaves torn , 80g mature pecorino cheese, shaved, 2 tbsp extra virgin olive oil, 2 tbsp cider vinegar , Salt & freshly ground black pepper.

Ingredients:

• 8 thin slices prosciutto 
• 1 tbsp extra virgin olive oil 
• 20g butter, cubed 
• 4 beurre bosc pears, cut lengthways into 5mm-thick slices 
• 2 bunches rocket, washed, dried, trimmed, large leaves torn 
• 80g mature pecorino cheese, shaved 
• 2 tbsp extra virgin olive oil 
• 2 tbsp cider vinegar 
• Salt & freshly ground black pepper 

Instructions

1. Heat a large non-stick frying pan over medium-high heat. Add 4 prosciutto slices and cook for 1 minute each side or until golden. Remove from pan and drain on paper towel. Repeat with the remaining prosciutto.
2. Add the oil and butter to the pan and heat over medium-high heat until the butter begins to foam. Add a third of the pear slices and cook for 2 minutes each side or until golden and just tender. Remove from pan, cover with foil to keep warm and set aside. Repeat with the remaining pear slices in 2 batches.
3. Meanwhile, to make the dressing, place the oil and vinegar in a screw-top jar and shake well to combine. Season with salt and pepper.
4. Tear the prosciutto into large pieces and place in a large bowl. Add the rocket, pecorino, warm pear slices and dressing, and use your hands to gently toss to combine. Divide among serving plates and serve immediately.