Salad with Prosciutto and Caramelized Pears and Walnuts
Serve with our Kendall-Jackson Chardonnay

Servings: 6

Ingredients:

• 2 cups fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped red onion
• 1 tablespoon white sugar
• 1 tablespoon white wine
• salt and pepper to taste
• 3/4 cup extra virgin olive oil
• 1 tablespoon butter
• 2 pears - peeled, cored and cut into wedges
• 1 cup walnut halves
• 1/2 cup white sugar
• 1/4 cup water
• 1/4 pound prosciutto, cut into thin strips
• 2 romaine hearts, rinsed and torn

Preparation:

In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.

Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.

Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.

In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter.