Pear & Fennel Salad with Buttermilk Dressing
a winter pear & fennel salad with creamy buttermilk dressing, honey candied walnuts, salty prosciutto, and homemade pecorino crisps
servings: 6
Ingredients
Scale
Buttermilk Dressing
- ½ cup greek yogurt
- ½ cup buttermilk
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 4 garlic cloves, grated
- 1 tbsp chopped fresh oregano
- kosher salt
- freshly cracked black pepper
Pear & Prosciutto Salad
- ½ cup grated pecorino romano cheese
- 1 cup walnuts
- ¼ cup honey
- 1 tbsp water
- 2 fennel bulbs, cored + thinly sliced
- 4 oz arugula
- 2 pears, cored + thinly sliced
- 2 oz thinly sliced prosciutto
- 1 tbsp fresh oregano leaves
Instructions
- Preheat the oven to 425°F. For the dressing, combine the greek yogurt, buttermilk, white wine vinegar, olive oil, grated garlic, and chopped oregano in a mixing bowl. Whisk until smooth. Season with salt and freshly cracked black pepper to taste. Set aside.
- Prepare a sheet pan with a piece of parchment paper. Pour the pecorino cheese into the center of the pan. Spread the cheese into a thin, flat rectangle (with the granules of cheese still in contact). Bake for 6-8 minutes, or until golden and crisp. Let cool. Break the pecorino into pieces.
- Meanwhile, add the walnuts to a 10” skillet. Toast over medium-low heat until fragrant, about 6 minutes. Add the honey and water. Raise the heat to medium and allow the honey to bubble. Stir well and simmer for a minute or so until foamy. Pour the walnuts onto a piece of parchment paper. Immediately season with a pinch of salt. Let cool.
- Combine the fennel and half of the dressing in a mixing bowl. Toss to coat and let sit for 10 minutes.
- Arrange the arugula in a shallow serving bowl or on a platter. Arrange the fennel, pears, and prosciutto over top. Drizzle the remaining dressing. Garnish with the pecorino crisps, walnuts, oregano leaves, and more freshly cracked black pepper.