Blue Cheese, Pear & Prosciutto Salad
Ingredients:
Salad
- 6 slices thin prosciutto
- 1 bunch asparagus
- 2 pears
- 100g South Cape Blue Cheese
- 250g rocket
- 10 mint leaves, shredded
Dressing
- 1 tbs South Cape Quince Paste
- 1 tbs wholegrain mustard
- 1- 2 tbs red wine vinegar
- 1/3 cup olive oil
- Salt & pepper to taste
Method:
Cook prosciutto in a fry pan until crisp, allow to cool before breaking into shards.
Blanch asparagus and refresh in cold water. Core pears and slice lengthways.
Place rocket and mint leaves on serving platter, top with prosciutto, asparagus and pear.
Crumble South Cape Blue Cheese over other ingredients.
Melt South Cape Quince paste in the microwave and combine with the rest of the ingredients. Pour over salad.
