Grilled Pear and Fig Salad with Prosciutto & Pistachio

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 Arganche (or other miniature) Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep’s Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

Basil Oil: Puree the basil leaves in olive oil until basil leaves are very finely pureed. Place pesto mixture in a small bowl or a shot glass and allow to settle for an hour. Place mixture in the refrigerator until the olive oil solidifies (about an hour). The basil particles will settle to the bottom. Scrape two tablespoons of basil oil from the solidified pesto mixture. Reserve the remainder for another use. Balsamic Vinegar Syrup Reduction: Place balsamic vinegar in a small pot over medium heat. Simmer until vinegar is reduced to about â…“ of original volume and becomes thick and syrupy. Allow mixture to cool. Stir in a teaspoon of honey. Set aside. Salad: Cut the pears in half. With a teaspoon, carefully scoop out the seeds from the center of each pear half. Heat bacon fat over medium high heat. Add the pear halves, cut side down, and cook until cut surface is well caramelized. Remove and set aside. Quarter the figs. Divide the watercress, baby arugula, prosciutto, pears, and figs between two plates. Drizzle a tablespoon of balsamic vinegar syrup and a tablespoon of basil oil over each salad. Top each salad with a tablespoon of feta and a tablespoon of chopped pistachios.