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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
GT
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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