Whether you make this sweet, salty, tangy and crunchy salad for a light lunch or serve it as a starter for dinner, you’ll realise how exciting salads can be!

Serves: 4, as a starter


2 Beurré Bosc pears halved, cored and finely sliced

8 slices of prosciutto

150g soft goats cheese (we recommend Holy Goat from Victoria)

1 bunch watercress, washed thoroughly, large stalks removed

1 tbsp olive oil

salt and pepper


50g golden shallots, finely chopped

200ml red wine vinegar

1 free-range egg yolk

400ml vegetable oil

1 tsp Dijon mustard

Salt and pepper


Pre-heat the oven to 220C.

Place the slices of prosciutto on a flat baking tray lined with baking paper. Brush the slices of prosciutto with the olive oil. Place into the oven for 10-12 minutes or until crispy. Set aside to cool.

For the vinaigrette, place the shallots into a ceramic bowl and pour over the red wine vinegar. Set aside for 15 minutes. Add the egg yolk, oil and mustard and whisk to combine. Season and store in a clean glass jar or bottle in the fridge.

To serve, place the watercress and Beurré Bosc pear into a large ceramic bowl, drizzle with some dressing, season with salt and pepper and mix gently with your hands. Divide the watercress into 4 large shallow bowls. Top with pieces of the goats cheese and some torn pieces of prosciutto. Serve immediately with some crusty sourdough bread.

Recipe by David Bitton for Australian Pears.

What’s your favourite salad?