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Prosciutto, Pear and Bocconcini Salad Appetizer

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  • Author: Emily Smith


  • 3 pears, thinly sliced
  • 1 cup of organic pea shoot greens
  • 6 slices of San Daniele Prosciutto, cut in half
  • 1 cup of mini Bocconcini, sliced
  • 1 teaspoon lemon juice
  • 2 Tablespoons of olive oil
  • 1 Tablespoons balsamic vinegar
  • 1 Tbsp of chopped fresh basil
  • Sea salt and black pepper to taste


  1. Place the pea shoots, oil, balsamic vinegar and lemon juice in a large bowl and toss gently to combine. Scatter the mixture over a wooden board for presentation, or fill individual bowls. Top with sliced pears, sliced Bocconcini, fresh basil, salt and pepper. Serve and enjoy!


  • Serving Size: 6