Fall Harvest Salad with Maple Dijon Dressing

pear goat cheese salad jpg

So far I have made this salad three times in a week. With two batches of this dressing. My family has asked for this salad on repeat. It is ingredients make this salad tangy, sweet, and salty. All the different textures from the lettuce to crispy prosciutto, also lends to the likeability of this salad.

Fall Harvest Salad with Maple Dijon Dressing


  • Mixed greens, about 8oz

  • 2 pears, chopped

  • 4-6 pieces of sliced prosciutto, crisped

  • 4 oz goat cheese, crumbled


  • 1/2 cup olive oil

  • 2 tbsp apple cider vinegar

  • 1 tbsp maple syrup

  • 1 /2 tbsp dijon mustard

  • 1 tsp brown sugar

  • 1/8 tsp pepper

  • 1/2 tsp kosher salt

  • 1 tbsp shallots, chopped


  1. Place greens in a large salad bowl.

  2. Heat 1 tsp olive oil in a pan over medium low heat. Cook the prosciutto as you would bacon, until crispy. Remove from heat. After the prosciutto has cooled, crumble it.

  3. Sprinkle the prosciutto, and pears over top.

  4. Drizzle desired amount of dressing over top and toss to coat.

  5. Sprinkle the goat cheese over top, and gently toss again. Serve.


  6. In a medium size bowl combine all dressing ingredients and whisk together. Or add to a mason jar, cover, and sake vigoriously.