4firm California Bartlett pearspeeled, halved, cored
2tablespoonsolive oil + a drizzle
Sea salt and freshly ground black pepper
2medium carrotssliced into ribbons
1medium zucchinisliced into ribbons
1/4cupwhite wine vinegar
100gr/3.5 ounces slices of prosciutto
2tablespoonsonioncut in thin slivers
2tablespoonschopped fresh mint
Preheat the oven to 200C/390F. Place the pear cut side down on a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake for 30 minutes. Gently flip over each pear half and drizzle with the honey. Bake for another 15-20 minutes until golden and fork-tender.
Place the carrot and zucchini ribbons in a bowl, add the vinegar and toss. Set aside for 30 minutes, tossing once in a while.
Arrange the carrot ribbons, zucchini ribbons decoratively on a big plate. Stuff the prosciutto slice evenly throughout the salad. Top with onion slivers, almonds, and mint. Drizzle a bit of olive oil on top.
Marinated Carrot Zucchini Ribbons and Roasted Pear Salad https://cultureatz.com/roasted-pear-salad-carrot-zucchini-ribbons/