Fig, prosciutto, pear and witlof salad with pomegranate vinaigrette


  • Serves 6 people

  • 3 sensation pears, quartered, cored and placed in acidulated water
  • 3 small heads each of white and red witlof, leaves separated
  • 6 figs, quartered
  • 12 slices of prosciutto
  • Pomegranate vinaigrette
  • 1 large pomegranate, seeds removed
  • As required: extra-virgin olive oil
01   For pomegranate vinaigrette, reserve 1/3 cup seeds, then place remaining seeds in a heavy sieve over a bowl and, using a wooden rolling pin, crush other seeds to extract as much juice as possible then discard solids. Combine pomegranate juice with an equal quantity of extra-virgin olive oil.
02   Drain pears, then thinly slice lengthways. Alternatively lay witlof, figs, prosciutto and pears in a large shallow bowl, scatter with reserved pomegranate seeds and pour vinaigrette over. Season to taste with salt and ground black pepper and serve immediately.
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