Prosciutto Wrapped Parmesan, Pears, and Greens – A slice of prosciutto rolled around a bunch of mixed greens that has been tossed in a light honey-dijon vinaigrette, layered with fresh pears and parmesan cheese slices. Think of it as salad in finger food form.Now that the holidays are upon us, have you noticed your calendar getting a bit fuller? Have the party invitations started to arrive? Planning your holiday meals? I know we’re still early in November, but with how fast this year has flown buy, we’ll be making our 2016 resolutions in no time.
I’ve teamed up with 24 other fantastic bloggers to bring you the ultimate in Thanksgiving recipes. We wanted help you build the perfect holiday meal. We have made the assumption you’ve got your main course decided upon, wink wink. But we have prepared appetizers, side dishes, and desserts that are guaranteed to make you wish the holidays were already here.My offering to this feast is an appetizer, (that I personally ate as a meal, but that’s an entirely different story). I gently tossed greens in a very basic vinaigrette and placed a slice of pear and parmesan cheese in the center and then rolled all those delicious items in one heavenly slice of prosciutto. Some of the stems on the greens were longer than others, so after I rolled them up, I just snipped the excess stem right off.
These are quick to make and utterly delicious that you’ll be tempted to eat them all before you get the platter out to your guests.
To say thank you for following along with me on each post for the past 20 months, I am offering $50 Amazon gift card as part of my gratitude. And each blogger in this Thanksgiving recipe round up is also hosting their own giveaway. That’s right! 24 more bloggers each offering a prize valued at $50 as well. Please pop over to each of their blogs and check out the recipes and enter to win.
- 2-3 oz pkg Prosciutto
- 1 red or bartlett pear; thinly sliced
- 12-15 slices parmesan cheese; thin curls
- 5 oz mixed greens; cleaned and dried
- 3 tbsp extra virgin olive oil
- 3 tsp red wine vinegar
- 1 tsp fresh lemon juice
- ½ tsp dijon honey mustard
- fresh cracked black pepper; to taste
- Wash and dry the greens and place in a bowl.
- Whisk together the oil, vinegar, lemon juice, dijon honey mustard, and black pepper until fully emulsified.
- Toss the greens in the dressing.
- Layer several leaves of the greens.
- Place the slice of pear and parmesan together in the center of the bundle of greens.
- Roll the greens around the pear and cheese and place on one end of a prosciutto slice.
- Tightly roll the prosciutto around the bundles of greens and place on the serving platter.
- Cover tightly and keep refrigerated until ready to serve.
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