Grilled Pear, Spinach and Red Onion Salad
  1. 3 Del Monte® pears, quartered with seeds removed
  2. 1 large Del Monte® red onion, peeled, cut into ½-inch slices, brushed with
  3. olive oil and seasoned with salt and pepper
  4. 5 oz. cleaned baby spinach
  5. 1 small head radicchio, halved and cut into ¼-inch slices
  6. ½ cup walnut pieces
  7. 4 green onions, thinly sliced
  8. Balsamic vinegar salad dressing to taste (or simply use your favorite
  9. store-bought dressing)
  10. Freshly ground black pepper to taste
  11. 5 oz. thinly sliced prosciutto, cut into ¼-inch strips
  1. Grill the pears over moderately high heat by placing them flesh side down on the grill. Once the flesh has nice grill marks (2-3 minutes), turn the pears onto the skin side and continue grilling until the pears are heated through (4-5 minutes). It may be necessary to lower the heat if they start to scorch.
  2. Grill the red onion slices over moderately high heat until they have nice grill marks and have started to soften (4-5 minutes).
  3. While the red onion and pears are still hot, transfer to a cutting board and dice.
  4. Toss warm red onion and pear with spinach, radicchio, walnut pieces, green onions, balsamic vinegar salad dressing, and black pepper.
  5. Arrange salad on individual plates and top with prosciutto. (If serving the salad in a large bowl, simply top the whole salad with prosciutto.) Serve immediately.
Del Monte Fresh Produce N.A., Inc