Pear & Fennel Salad with Buttermilk Dressing

a winter pear & fennel salad with creamy buttermilk dressing, honey candied walnuts, salty prosciutto, and homemade pecorino crisps

servings: 6



Buttermilk Dressing

  • ½ cup greek yogurt
  • ½ cup buttermilk
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 4 garlic cloves, grated
  • 1 tbsp chopped fresh oregano
  • kosher salt
  • freshly cracked black pepper

Pear & Prosciutto Salad

  • ½ cup grated pecorino romano cheese
  • 1 cup walnuts
  • ¼ cup honey
  • 1 tbsp water
  • 2 fennel bulbs, cored + thinly sliced
  • 4 oz arugula
  • 2 pears, cored + thinly sliced
  • 2 oz thinly sliced prosciutto
  • 1 tbsp fresh oregano leaves


  1. Preheat the oven to 425°F. For the dressing, combine the greek yogurt, buttermilk, white wine vinegar, olive oil, grated garlic, and chopped oregano in a mixing bowl. Whisk until smooth. Season with salt and freshly cracked black pepper to taste. Set aside.
  2. Prepare a sheet pan with a piece of parchment paper. Pour the pecorino cheese into the center of the pan. Spread the cheese into a thin, flat rectangle (with the granules of cheese still in contact). Bake for 6-8 minutes, or until golden and crisp. Let cool. Break the pecorino into pieces.
  3. Meanwhile, add the walnuts to a 10” skillet. Toast over medium-low heat until fragrant, about 6 minutes. Add the honey and water. Raise the heat to medium and allow the honey to bubble. Stir well and simmer for a minute or so until foamy. Pour the walnuts onto a piece of parchment paper. Immediately season with a pinch of salt. Let cool.
  4. Combine the fennel and half of the dressing in a mixing bowl. Toss to coat and let sit for 10 minutes.
  5. Arrange the arugula in a shallow serving bowl or on a platter. Arrange the fennel, pears, and prosciutto over top. Drizzle the remaining dressing. Garnish with the pecorino crisps, walnuts, oregano leaves, and more freshly cracked black pepper.