Nashi and prosciutto salad

A quick, delicious starter. The vinaigrette is available from selected food stores and online.

Ingredients

2 cups	Baby rocket, or watercress (Main)
1 large	Nashi pear (Main)
80 g	Prosciutto, sliced (Main)
50 g	Soft goat's cheese
1 handful	Micro greens, (optional)
1 serving	Freshly ground black pepper, to taste
⅓ cup	Tamarillo vinaigrette

Directions

1. Rinse the rocket and crisp in the fridge.
2. Quarter and core the nashi. Cut into paper-thin slices. Place the rocket evenly onto 4 salad plates. Add the nashi. Top with curls of the prosciutto. Garnish with crumbled goats chees and micro greens, if using. Drizzle with the vinaigrette.

See more of Jan's autumn fruit recipes

• Red kiwifruit and custard cheesecake
• Feijoa and chicken curry