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Pear and Prosciutto di Parma Salad Print Email


1 egg white, lightly beaten
1 cup dry bread crumbs
8 ounces goat cheese, cut in 1/4-inch slices
2 tablespoons butter
1 head Boston lettuce
1 large ripe pear, thinly sliced
8 slices (about 4 ounces) Prosciutto di Parma
Orange Vinaigrette (recipe below)
1/4 cup toasted walnuts, coarsely chopped

In separate small dishes, place egg white and bread crumbs. Dip goat cheese slices in egg white and then coat with bread crumbs. In a large skillet over medium-high heat, melt butter. Add goat cheese, a few slices at a time; cook until golden, about 30 seconds on each side; remove and set aside. On each of 4 salad plates, arrange 3 lettuce leaves. Top with pear slices, Prosciutto di Parma slices formed into fans, and goat cheese rounds, dividing evenly. Drizzle with Orange Vinaigrette and sprinkle with walnuts. Serve immediately.

Orange Vinaigrette: In a small bowl, combine 2 tablespoons orange juice, 1-1/2 teaspoons white wine vinegar, 1-1/2 teaspoons Dijon mustard, 1/4 teaspoon salt and a pinch of sugar; mix well. Whisk in 1/3 cup olive oil until blended. Yield 4 - about 1/2 cup portions
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