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Pear and prosciutto salad

Name: Pear and prosciutto salad
Yield: 2
Ingredients: 2 Parsnips, cut in half then quartered lengthways; 5 Brussels sprouts, quartered; ¼ Walnuts; 1 Tbsp Coconut oil; 1 Pear, cut into thin slices, core removed (Main); 1 cup Salad greens, bitter; 4 slices Prosciutto (Main); ½ cup Buttermilk, ricotta, or natural yoghurt; 1 tsp Dijon mustard; 2 tsp Fresh herbs, finely chopped, I used a mixture of dill, parsley, and tarragon; 1 Tbsp Extra virgin olive oil; 1 squeeze Lemon juice

for 2 people

Doug Sherring

Delaney Mes

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This salad makes a great entree or lunch.

2	Parsnips, cut in half then quartered lengthways
5	Brussels sprouts, quartered
¼	Walnuts
1 Tbsp	Coconut oil
1	Pear, cut into thin slices, core removed (Main)
1 cup	Salad greens, bitter
4 slices	Prosciutto (Main)

½ cup	Buttermilk, ricotta, or natural yoghurt
1 tsp	Dijon mustard
2 tsp	Fresh herbs, finely chopped, I used a mixture of dill, parsley, and tarragon
1 Tbsp	Extra virgin olive oil
1 squeeze	Lemon juice

Preheat oven to 190C and place parsnips, Brussels sprouts and walnuts in a roasting dish. Melt the coconut oil and drizzle over the vegetables and season.
Roast for approximately 15-20 minutes, ensuring the veges stay slightly crisp.
On a serving plate, scatter the salad greens. Add vegetables and walnuts. Add the pear slices, then dot the prosciutto around the plate.
Make the dressing and drizzle all over the salad. Garnish with a few extra herbs.
For the dressing: Whisk all ingredients together and adjust seasoning to taste