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Fig, prosciutto, pear and witlof salad with pomegranate vinaigrette

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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