Pan-Fried Pear Salad with Gorgonzola & Crispy Ham

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You're staring into the abyss of your fridge. Another sad sandwich? A lukewarm leftover pizza slice? NO! You, my friend, deserve better. You deserve a salad that sings, a salad that dances, a salad that actually makes you want to eat healthy for lunch. Hold on tight! We're about to embark on a pan-fried pear adventure that will redefine your definition of salad.
A fresh salad with rocket leaves, caramelized pear slices, blue cheese crumbles, and diced ham, drizzled with balsamic glaze, served on a white plate.

Why is this salad so amazing? Because it's unexpected! It's the culinary equivalent of that friend who always wears mismatched socks but somehow pulls it off. You wouldn't think these flavours would work together, but they do. Oh, boy, do they! And the warm dressing? Don't even get me started. It's the star of the show, tying everything together in a warm, hug-in-a-bowl kind of way.

So, ditch the diet dread and embrace the pan-fried pear revolution! This salad is quick, easy, and guaranteed to make your lunch break the highlight of your day. You'll be the envy of the office, the salad whisperer, the healthy lunch guru.


Pan-Fried Pear Salad with Gorgonzola & Crispy Ham

Sweet, Salty, and Tossed in a Warm Honey-Balsamic Dressing

A fresh salad with rocket leaves, caramelized pear slices, blue cheese crumbles, and diced ham, drizzled with balsamic glaze, served on a white plate Save to Pinterest
Prep20 mins
Cook10 mins
Servings4

Ingredients

  • 2 x 120g packets rocket leaves
  • A handful of pine nuts
  • 400g diced, cured ham
  • 2 knobs of butter
  • 1 tsp olive oil
  • 4 pears, peeled, cored, quartered
  • 1 tsp honey, plus extra for the dressing
  • 1 tsp balsamic vinegar, plus 2 tbsp for the dressing
  • ½ tsp Dijon mustard
  • 150g gorgonzola, torn into chunks

To Season

  • Salt and freshly ground black pepper, to taste

Instructions

Toasting & Crisping

  1. Divide the rocket leaves evenly among four serving plates.
  2. Heat a frying pan. Add the pine nuts and toast for approximately 3 minutes, or until golden brown. Remove from the pan and set aside.
  3. Place the diced ham in a frying pan over medium heat. Cook until crispy, then remove and drain on kitchen paper.

Pan-Frying the Pears

  1. In a clean frying pan, melt a knob of butter with the oil over low heat. Add the pears, salt, pepper, and honey. Increase the heat and cook for 5 minutes.
  2. Add the balsamic vinegar and cook for 1 more minute. Remove from the heat and carefully lift out the pears, reserving the juices in the pan.

Assembling & Serving

  1. Arrange the cooked pears and crispy ham over the rocket leaves, with 4 pear quarters per plate.
  2. Return the pan with the reserved pear juices to the heat. Add the remaining butter, a dash of honey, the mustard, salt, pepper, and the toasted pine nuts. Cook until heated through.
  3. Pour the warm dressing over the pears and rocket, scatter the gorgonzola over the top, and serve immediately.