Harvest Salad with Pomegranate Vinaigrette and Crispy Prosciutto

I often feel like the one thing that’s missing from the Thanksgiving table is a beautiful salad. This salad is the perfect addition and you will make it again and again- it also looks beautiful on a Christmas table with its red and green colors. It’s perfectly balanced with elements of sweet, salty, creamy and crisp. I would be nothing but happy to eat this on the daily!

To make the vinaigrette:
One shallot, minced
1 tablespoon pomegranate molasses (if you can’t find this, substitute maple syrup)
1/4 a cup of apple cider vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

4 oz procuitto
4 cups arugula
4 cups romaine torn into bite sized pieces
2 ripe pears, cored and diced into 1/2” pieces
1/3 cup pomegranate seeds
1/2 cup crumbled goat cheese
1/3 cup roasted, salted pistachios

Preheat the oven to 400 degrees.

Line a Baking sheet with parchment paper and lay out the prosciutto on the parchment paper. Once the oven has preheated bake for 8-10 minutes, until crisp.

In a small bowl, combine the Vinegar, pomegranate molasses, Salt and pepper and whisk until the salt is dissolved. Whisk in the olive oil, then add the shallots and let the vinaigrette stand up room temperature until the salad is assembled.

To make a salad, combined arugula, Romain, pears, pomegranate seeds, pistachios and feta in a large bowl.

When you’re ready to serve, whisk dressing again and pour desired amount over salad and toss. I like to start with about 3/4 of the dressing and test if it needs more or not. Add as desired.

Once prosciutto has cooled, crumble it into large bite-size pieces and sprinkle over the top of the tossed salad. Serve immediately.