Try this fresh and simple salad, perfect for a summer’s lunch alfresco or a delicious light entree for a dinner party.


  • 1 head of frisee, outer tough leaves removed

  • 8 pieces of San Daniel or good quality prosciutto

  • 200g Gorgonzola, dolce latte, cubed

  • 1 large pear, cored and cut into chunks

  • 1/2 cup walnuts, toasted

  • Dressing

  • 1 tsp. Dijon mustard

  • 2 tbs. fresh orange juice

  • 2 tbs. walnut oil

  • 1 tbs. vegetable oil

  • Salt and pepper


  • 1.

    For the dressing, whisk all the ingredients together.

  • 2.

    To assemble the salad, wash and remove the inner leaves. Once dried, distribute the leaves evenly into each plate. Drape the prosciutto and pears over the frisee and finally scatter the Gorgonzola, pear and walnuts. Drizzle with the dressing just before serving.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 221kj
  • Fat Total 13g
  • Saturated Fat 5g
  • Protein 19g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 1725mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4 as an entree
Time: 20 minutes

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