Sweet pear, salty prosciutto, bright lemon — Italian entertaining energy.
www.plateofflavor.com
Ingredients
- 2 cups arugula or baby spinach
- 1 ripe pear, thinly sliced
- 4–6 slices prosciutto
- ¼ cup shaved Parmesan
- 2 tbsp toasted pine nuts or almonds
- Fresh cracked pepper
Lemon Oil Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Pinch of sea salt
- Optional: ½ tsp honey
Instructions
- Whisk olive oil, lemon juice, lemon zest, salt, and optional honey.
- Add arugula to a bowl and toss lightly with half the dressing.
- Layer pear slices and prosciutto over the greens.
- Add shaved Parmesan and toasted nuts.
- Drizzle remaining dressing.
- Finish with cracked pepper.
Beauty Benefits
- Pear humectants hydrate the skin internally.
- Lemon boosts collagen production and brightness.
- Olive oil provides healthy fats → smoother skin barrier.
- Prosciutto offers protein for skin repair.
Health Benefits
- Pears provide fiber + hydration.
- Arugula offers folate and antioxidants.
- Lemon supports immunity and metabolic balance.
- Nuts add minerals and healthy fats.
Giada‑Style Historical Context
This salad is rooted in classic Italian antipasto traditions:
- sweet fruit (pear)
- salty cured meat (prosciutto)
- bright citrus (lemon oil)
- fresh greens (arugula)
Giada’s California influence adds lighter dressing, fresh herbs, and minimalist plating. It’s elegant, effortless, and perfect for entertaining — exactly her style.
Storage
- Best enjoyed immediately.
- Dressing can be made 2 days ahead.
- Slice pears fresh to avoid browning.
- Prosciutto should be added just before serving.
Substitutions
- Burrata instead of Parmesan for a creamy twist.
- Spinach instead of arugula for a softer green.
- Walnuts instead of pine nuts for richness.
- Orange zest instead of lemon for a softer citrus profile.
- Fig slices added for a more decadent Italian feel.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 