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Prosciutto, Rocket , Pear & Pecorino Salad

Course dinner, lunch
Keyword proscuitto
Total Time 5 minutes
Servings 1 person
Author Elise


  • 2 handfuls fresh baby/rocket leaves
  • 1 1/2 handfuls red cabbage thinly sliced, seperated
  • 3-5 slices prosciutto torn
  • 1/2 pear julienne / thin strips
  • 1 tablespoon lemon infused olive oil drizzled
  • 2 teaspoons balsamic glaze drizzled
  • 1 tablespoon pecorino cheese freshly grated


  1. In a medium sized mixing bowl, add baby rocket leaves, red cabbage, pear and Prosciutto. Toss to combine. Turn out on to a serving plate.
  2. Drizzle with lemon infused olive oil.
  3. Swirl balsamic glaze around the plate.
  4. Using a zester, grate the fresh Pecorino to taste.