Serrano Ham and Roasted Pear Salad

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Serrano ham is a Spanish dry-cured ham, similar to Italian prosciutto but drier and firmer. It has a salty bite, so we’ve used it sparingly here, wrapping it around roasted pears for a delicious play of sweet and salty.

Tags: Advanced, One Hour, Salads, Appetizer & Hors d'Oeuvres, Side Dishes, Pork, Vegetables, Fruit, Cheese, Roast, Baking
Serves: 8
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 25  minutes
Total: 40 *  minutes

*stand time=20 minutes

Additional Information


3 large Bosc pears, peeled, halved and cored
1 tsp (5 mL) PC 100% Pure Grapeseed Oil
2 pkgs (each 125 g) PC Spanish Serrano-Style Ham
1 pkg (140 g) PC Soft Unripened Goat's Milk Cheese crumbled
8 cups (2 L) packed PC Organics Field Greens Salad Mix
1/2 tsp (2 mL) ground PC Sea Salt & Black Peppercorn Grinder
2 tbsp (25 mL) PC MEMORIES OF Tuscany Balsamic Vinegar & Fig Sauce
2 tbsp (25 mL) PC Splendido Balsamic Vinegar of Modena - Two Leaf
1/4 cup (50 mL) PC 100% Pure Grapeseed Oil


  1. Preheat oven to 400°F (200°C).
  2. In bowl, toss pears with 1 tsp (5 mL) grapeseed oil. Place in 13 x 9-inch (3 L) glass baking dish, cut side down. Roast in centre of oven for 15 minutes. Turn pears over. Roast another 10 minutes. Let stand until room temperature, about 15 to 20 minutes. Slice each pear half into four wedges and set aside.
  3. Cut each slice of ham in half lengthwise. Don’t worry if some of the strips break in half. Place about 1/2 tsp (2 mL) goat cheese on top of thicker end of each pear. Wrap a strip of Serrano ham around the thicker end of each pear to enclose goat cheese. Set aside.
  4. Place greens in large bowl. In small bowl, whisk together Memories sauce, vinegar and grinder; slowly drizzle in 1/4 cup (50 mL) grapeseed oil, whisking constantly. Pour over greens; toss to coat. Divide evenly among eight salad plates, and lean three pears wedges against each salad. Serve garnished with toasted pine nuts, pumpkin seeds or pomegranate seeds, if desired.

Chef's Tips

After peeling and slicing pears in half, use a melon baller to remove cores.

Make ahead: Prepare to end of step 3 early in day and refrigerate. Let stand at room temperature for 30 minutes before serving.

Nutritional Information

Per serving
Calories 260 Cal
Fat 15 g
Sodium 610 mg
Carbohydrate 17 g
Fibre 2 g
Protein 13 g