Pear, Prosciutto, and Pecan Perfection
- 1/4 cup sugar
- 1/2 cup pecans
- 3 Tbsp red wine vinegar
- 1 1/2 tsp dijon mustard
- 1/4 cup oil
- 2 cloves garlic, chopped
- 1 1/2 tsp sugar
- salt and pepper
- 100g rocket lettuce or watercress
- 2 red pears, cored and sliced
- 150g blue cheese
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1/4 tsp salt
- black pepper
- 4 slices prosciutto (or bacon)
- 1 chicken breast
First in a pan add 1/4 cup sugar and pecans. Caramelise pecans until no sugar grains remain. Once coated remove pecans to an oiled tray to cool.
For the salad dressing, combine red wine vinegar, dijon mustard, oil, garlic, remaining sugar, and salt and pepper to taste.
For the salad, lay watercress or rocket lettuce, pears, cheese, avocado, and red onion in a bowl. Pour dressing over top and sprinkle with pecans.
Slive chicken breast in half horizontally, flatten until about 1cm thick. Lay pieces of prosciutto on a board with chicken placed on top. Roll each portion and then pan fry in oil until golden and crispy. Rest the meat for a few minutes then slice diagonally. Serve with salad.