Spring Green Salad With Caramelized Pears, Blue Cheese and Crisp Jamon Serrano



Spring is in the air and things start to green up.

So wave the winter blues good bye and get out in the fresh air, enjoy the breeze and live.

It's time for fresh seasonal products and I promise your vitamin intake has never tasted so delicious and crunchy.

This salad is thrown together in a few minutes, but still fancy enough to entertain.

Anyhow, who wants to spent hours in the kitchen, when the sun is shining for the first time after so many long, cold winter days?

When I went shopping at the farmers market, I'm afraid that I must have behaved a bit like a junky  because I couldn't get my eyes off all these beautiful, vitamin loaded greeneries and bought far too many.

Lettuce is filled with chlorophyll, vitamin C, a good source of fiber, potassium and folate.

OK, I know it might be still cold and wet on some days but no doubt, spring is in the air and it's quite legal to get a bit over enthusiastic or, as Emily Dickinson wrote so beautifully:

" A little Madness in the spring is wholesome even for the king"

Spring greens do not only taste delicious, but are beautiful in flower arrangements as well.

In this one I combined green lettuce, red lettuce and yellow roses.

Here is what you will need to prepare the spring salad:

About 1 pound fresh , mixed greens ( I used butter head, red leaf, baby spinach and arugula)

2 pears, peeled and cut in cubes

1 cup jamon Serrano

3 figs ,quartered

1/2 cup blue cheese cheese, crumbled

1 tablespoon brown sugar

2 teaspoon freshly squeezed lemon juice 

For the Honey Mustard dressing: 

1/2 cup honey

1/2 cup Dijon mustard

1/4 cup cider vinegar

1/2 cup extra virgin olive oil

coarse salt and freshly ground pepper

Put all ingredients (except for salt and pepper) in a medium bowl and whisk  together until creamy.

Season the dressing with salt and pepper. 

Method:

  Preheat oven to  200 °C.

Cut the jamon Serrano in medium sized pieces, place on a baking sheet with parchment paper.

If you want the jamon extra crisp brush with a bit of olive oil.
Bake in preheated oven at 200°C (375 F) for about  ten minutes or until jamon serrano starts to crinkle and changes color..
To drain the excess fat, place the baked jamon on a paper towel.
Apart, place pears on a baking sheet lined with parchment paper.
Sprinkle with lemon juice and brown sugar.
Bake in preheated oven at 200°C (375 F) for about 10-15 minute.

Quarter figs and crumble Blue cheese.

In a large bowl, combine greens, pears and blue cheese.
Before serving add the honey mustard dressing and toss to combine.
Sprinkle the crisp jamon serrano on top.

Enjoy!

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