Pear, Prosciutto and Blue Cheese Salad
100g rocket or green salad leaves
2 pears, thinly sliced
12 thin slices prosciutto or pancetta
120-150g blue cheese, cut into thin wedges
cup chopped toasted hazelnuts
cup olive oil
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 tsp honey
salt and pepper, to taste
Arrange rocket, pears, prosciutto, blue cheese and hazelnuts on four individual serving plates.
Combine dressing ingredients and season to taste. Pour over salad and serve.
Source: Dairy Australia’s Legendairy Kitchen