Pear and Prosciutto Salad with Marcona Almonds

This past weekend, I tried to gain 20 pounds on Sunday.  Well, actually I didn't try...it just felt like it.  At my age, I am way past the point of PMS, so I couldn't even blame it on that.

It started by me waking up to fresh brewed coffee that my husband had at the ready for me (after 26 years together he knows that if I can't walk out of the bedroom and head to kitchen for a fresh pot of  brewed coffee, things could get ugly!) and he had a beautiful plate of fresh scones and pastries, placed next to my coffee mug from one of our local mom and pop bakeries.

Then, my daughter drove home for the day.  She is starting some of her student teaching in an elementary school and wanted me to go with her to shop for classroom career clothes.  We started our venture with sub sandwiches...I did select tuna though, you know, to keep it healthy.

Coming home, she wanted to stop by Peace, Love & Little Donuts!  She hadn't been there yet, and wanted to get a custom made 4-pack to try out.  Okay, I had to have one of their honey glazed donuts...but they are really small...really they are.

For dinner, I marinated and Traegered a flank steak with roasted red potatoes and a Caesar salad.  I couldn't leave well enough alone...I was craving Bearnaise sauce.  You can figure out the rest of this story.

Needless to say Monday night I needed fresh greens, fruits and veggies.  I found a salad suggestion while looking through the upcoming Sur La Table classes for menu ideas.

This salad was so crisp and fresh.  Definitely what I needed for dinner after my disastrous Sunday!

Pear and Prosciutto Salad with Marcona Almonds
Inspired by Organic Marin: Recipes from Land to Table

Makes 4 salads

baby euro greens mix
8 thin slices of prosciutto
8 ounces haricots verts, trimmed and blanched for 3 minutes, then shock quickly in ice bath, remove immediately
1 firm, ripe Anjou pear, peeled, cored, and thinly sliced
1/4 cup Gorgonzola cheese crumbles
1/2 cup chopped Marcona almonds
Bloombox Preserved Lemon Vinaigrette

Assemble the salad by plating the baby greens on plate.  Add the blanched and cooled haricots verts, pear slices, prosciutto, Gorgonzola cheese crumbles, and almonds. 

Drizzle with Preserved Lemon Vinaigrette dressing.

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