Roasted Pear & Apple Salad with Caramelized Shallot Maple Vinaigrette

📝 Ingredients

• 12 Ounces Prosciutto
• Olive Oil
• 1 1/2 Honeycrisp Apples (or jonagold apples, thinly sliced )
• 1 Bartlett Pear (or Bosc pear, thinly sliced (slightly thicker than the apple) )
• 1 Cup Cinnamon Pecans (or hazlenuts (see notes) )
• 1 Container Mixed Greens with Arugula ((or add 2 cups arugula to mixed greens) )
• 6 Ounces Gorgonzola ((see notes) )
• 2 Tablespoons Pepitas
• 3/4 Cup Golden Raisins ((see notes) )
• Black Pepper (freshly cracked )
• 2 Shallots (thinly sliced )
• Kosher Salt
• 1/3-1/2 Cup Olive Oil
• 4 Tablespoons Maple Syrup
• 4 Tablespoons White Balsamic Vinegar (or Apple Cider)

👨‍🍳 Instructions

1. 1Preheat the oven to 400.
2. 2Lay the prosciutto out onto a sheet pan so the pieces aren't overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.
3. 3Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.
4. 4Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.
5. 5Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.
6. 6Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.
7. 7Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.
8. 8Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.