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Fig, prosciutto, pear and witlof salad with pomegranate vinaigrette

Fig, prosciutto, pear and witlof salad with pomegranate vinaigrette

Serves 6



3   sensation pears, quartered, cored and placed in acidulated water
3   small heads each of white and red witlof, leaves separated
6   figs, quartered
12   slices of prosciutto
Pomegranate vinaigrette
1   large pomegranate, seeds removed
As required:   extra-virgin olive oil


1 For pomegranate vinaigrette, reserve 1/3 cup seeds, then place remaining seeds in a heavy sieve over a bowl and, using a wooden rolling pin, crush other seeds to extract as much juice as possible then discard solids. Combine pomegranate juice with an equal quantity of extra-virgin olive oil.
2 Drain pears, then thinly slice lengthways. Alternatively lay witlof, figs, prosciutto and pears in a large shallow bowl, scatter with reserved pomegranate seeds and pour vinaigrette over. Season to taste with salt and ground black pepper and serve immediately.


RECIPE Janni Kyritsis PHOTOGRAPHY Con Poulos STYLING Sophia Young


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