Pan-fried pears with watercress and prosciutto

Happy Sunday!

Here is a delicious dinner salad to get your new week off to a good start.

Note: save the peel from the pears – I like to add them to the pan for taste and fragrance. One of my chef instructors did this with apples in class once, and it really adds a great dimension flavor.

You’ll need:

• 4 cups watercress
• 1 large Anjou pear
• 1/4 tsp fenugreek
• 2 T lemon juice
• 1 T balsamic vinegar
• 1 T olive oil
• balsamic glaze (optional)
• 4-5 thin slices prosciutto
• 1/2 t crushed pink peppercorns
• 1 t butter
• salt, pepper

1. Peel and slice the pear lengthwise. Heat up butter in a large saute pan. Add fenugreek.

2. Add pear pieces to the pan, season lightly with salt and pepper and pink peppercorns. Toss to coat with butter and cook for 3-4 minutes.

3. Deglaze the pan with a tablespoon of balsamic vinegar. Reduce heat, cover, and cook until just tender.

4. Toss the pieces of prosciutto with watercress and pears. Dress lightly with olive oil and a drizzle of balsamic glaze.