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Tonight I fancied a salad, and having pears to use up I wanted one that would incorporate them. Normally I’d turn to my old fail-safe: Pear, Blue Cheese and Walnut salad, but tonight I decided to try something different. I love the combination of salty and sweet so I decided to pair the pears (!) with prosciutto and goat’s cheese (and avocado – you can never have enough avocado.) I also wanted to have a piece of the Grain Free Bread I’d made recently so I decided to make a kind of goat’s cheese crouton to put on top of the salad.
The first step was to fry the prosciutto until it becomes crispy. Put this to one side and prepare the salad. Put the spinach in a bowl and top with slices of avocado and pear. Then add the crispy prosciutto.
Toast whichever bread you would like to use. I toasted a piece of my Grain-Free Bread. Then I fried the slice of goat’s cheese log in a frying pan until it was browned on both sides. Make sure not to move it other than flipping it over once, just let it fry for about 2 mins on each side until it gets a nice colour. I placed this on top of the toast and put it on top of the prepared salad.
And what goes best with goat’s cheese? Honey of course, so I drizzled that over the top as a sort of dressing and seasoned it with plenty of black pepper. I topped the whole thing with a sprinkling of the toasted pumpkin and sunflower seeds and dinner was ready in less than 10 mins! It was absolutely delicious, just what I’d been craving. The tangy goat’s cheese worked so well with the sweet honey and pear and the salty prosciutto and the crunch from the seeds gave a lovely texture to the whole salad.
To make this SCD you could always use a different cheese – Feta would work well – or any other cheese you like. Cheese in any form doesn’t seem to affect my digestive system so I don’t have to be careful when it comes to that. For Paleo you could mash the avocado and top the toast with that instead of incorporating it into the salad, and to make it Vegetarian you can just leave out the prosciutto – there’s plenty of different ways to make this salad suit every diet.