Check out our recipe for Grilled Pear Salad!
On a recent trip to Las Vegas, we went to one of our favorite places ever...EATALY! Eataly is an Italian grocery store that has all sorts of little restaurants inside of it. On our way to buying copious amounts of fresh cheese, olives and meats, we stopped for a snack. One of the things that we ordered was a pear salad with burrata cheese.
I wasn't sure about it.....grilled pears with cheese and prosciutto? While I like all of the things, I wasn't sure I was going to like all of the things together. Boy was I surprised! It was AMAZING! I couldn't stop eating it!
When we got back home, I decided to give it a try and make something similar, myself. I made several changes to make it my own. The original recipe was made with burrata instead of the goat cheese. I also added walnuts and honey to kick it up a notch! Trust me when I say it was SO GOOD!!!
Tips for making Grilled Pear Salad:
Yes, you can! We prefer either burrata or goat cheese, but any soft cheese will work. Pick a cheese that you like the flavor of on it's own. For this salad, we prefer a bit of a sweeter cheese like the honey goat cheese that we used.
Arugula has a peppery flavor. Unlike other lettuces like romaine or iceberg, arugula has a deep flavor that really adds to the overall flavor of this salad.
No! While it is best to use an outdoor grill to grill the pears because it adds so much additional flavor, you don't need a grill for this recipe. In fact, we have used a stovetop grill pan and it worked PERFECTLY! Whether you are using an outdoor grill or a stovetop grill pan, be sure that your cooking surface is VERY hot before adding the pears.
Yes, you can save the leftover grilled pear salad. However, I would recommend that each element be saved separately if at all possible. The pears and cheese have a lot of moisture and can make the arugula a bit soggy. If stored separately, the leftovers will last several days in the refrigerator. If stored as a complete salad, it's best to eat the next day.
In basic terms, prosciutto is Italian ham. But it's not just any old ham. It's a rich, sweet and salty delicious ham that is made from the hindquarters of the pig. It's best served in paper-thin slices. Due to its richness, a few slices is all you need per person. To learn more about Proscuitto, check out what Eataly says about it here.
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Ingredient substitutions and tips for making Grilled Pear Salad:
The full ingredient list is found at the bottom of the post in the recipe card.
Arugula- I used arugula, but you can use watercress, baby spinach leaves, or radicchio if you prefer.
Pears- Any type of pear will work. I used Bartlett pears.
Proscuitto- Very thinly sliced Proscuitto is best. If you don't have access to prosciutto, you can substitute it with thinly sliced ham or capicola.
Goat Cheese-My favorite type of goat cheese to use for this recipe is honey-flavored goat cheese. You can use plain or any other flavor that you would like. You can also use fresh mozzarella cheese or burrata instead.
Walnuts-The walnuts can be committed or substituted with pecan or almonds.
Honey-Maple syrup, molasses, or agave nectar can be substituted for the honey if desired.
Directions for making Grilled Pear Salad:
1. Slice pears into ¼ inch thick slices and drizzle with olive oil. Don't use too much olive oil, just enough to lightly coat the pears so they don't stick to the grill/pan.
2. Pre-heat the grill or grill pan. Grill the pears over med-high heat for about 20 seconds on each side. You don't need to fully cook the pears. You just want to grill them long enough to warm them up and get grill marks on them.
3. Once the pears are all grilled, set them aside and make the salad.
In a large serving dish or plate, assemble the salad:
4. Place the arugula into the bowl or on a serving tray, top with Proscuitto, goat cheese, walnuts, pears, and drizzle lightly with remaining olive oil and honey. I like to serve on a serving tray on a bed of the arugula topped with alternating pears, prosciutto, and goat cheese.
5. Serve chilled.
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- Grill Pan
- 2 Large Pears (Sliced into ¼ inch thick slices)
- 3 Ounces Arugula (Washed)
- 1 Tablespoon Olive Oil (+ or - Olive Oil based on how you prefer your salad dressed)
- ¼ Pound Proscuitto (Thinly sliced)
- 4 Ounces Goat Cheese (Cut into ½ thick slices)
- 2 Tablespoons Walnuts (Chopped)
- 2 Tablespoons Honey
- Pre-heat the grill or grill pan. Grill the pears over med-high heat for about 20 seconds on each side. You don't need to fully cook the pears. You just want to grill them long enough to warm them up and get grill marks on them.
- Once the pears are all grilled, set them aside and make the salad.
- In a large serving dish or plate, assemble the salad:Place the arugula into the bowl or on a serving tray, top with Proscuitto, goat cheese, walnuts, pears, and drizzle lightly with remaining olive oil and honey. I like to serve on a serving tray on a bed of the arugula topped with alternating pears, Proscuitto and goat cheese.
- Serve chilled.
Nutrition information is provided as a courtesy and is an estimate only.
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