Prosciutto, Pear And Celery Root Salad - cooking recipe

Ingredients

1/4 cup walnut oil
1 tbsp vegetable oil
1 tbsp cider vinegar
2 None pears, peeled, cored, sliced
3 1/2 oz celery root (celeriac), cut into thin matchsticks
3 1/2 oz (about 3 1/2 cups) baby spinach
1 3/4 oz (about 2 1/2 cups) arugula
1/2 cup walnut halves
8 slices prosciutto (4 1/4 oz total)

Preparation

Combine the oils and vinegar in a large bowl and whisk to combine. Season with a little sea salt and freshly ground black pepper. Add the pears and toss to ensure the pear is coated in the dressing.
Add the remaining ingredients, except prosciutto, and toss to combine. Divide the salad between 4 serving dishes and top with the prosciutto.