Fall Favorites Salad

‍

• 3 tbsp. honey white balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon fig orange spread
• 2 teaspoons honey
• Dash of kosher salt
• A few grinds of pepper
• 1/2 cup almond slices on top third of sheet pan.
• 1/2 cup shredded Parmesan
• 1/4 pound bite-sized prosciutto pieces
• fresh salad greens
• 2 pears, cored and cubed

‍

1. Preheat oven to 350 degrees. Spread almond slices on top third of sheet pan.
2. Lay a strip of parchment over the middle third of your sheet pan and make small piles of shredded Parmesan.
3. Brush top third of your sheet pan with olive oil and arrange prosciutto pieces.
4. Pop sheet pan into the oven and toast for 10 minutes.
5. Shake together the Honey White Balsamic Vinaigrette in a jar~ honey white balsamic vinegar, 2 tablespoons olive oil, fig orange spread, salt and pepper.
6. Then toss diced pears & salad greens with Honey White Balsamic Vinaigrette.
7. Garnish with parmesan crisps, crispy prosciutto and toasted almonds.

Enjoy!