The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Click Below for
a FREE trial
- and -
save 62% NOW

Subscribe to The Local Palate
Click Now For a FREE Trial Issue Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Caramelized Pear Salad with Benton’s Country Ham, Asher Blue Cheese, and Creamy Rosemary Dressing



1 tablespoon butter

2 Anjou pears, cored, peeled, and cut into eighths

4 slices Benton’s country ham, sliced very thinly

1 large or 2 medium heads butter lettuce

Salt to taste

Creamy rosemary dressing (recipe follows)

¼ cup pecans

4 ounces Asher Blue cheese, crumbled

Creamy Rosemary Dressing

½ cup Hellmann’s mayonnaise

½ cup sour cream

2 tablespoons sugar

1 tablespoons distilled white vinegar

2 teaspoons rosemary, minced

Pinch of kosher salt


  1. Melt butter in a heavy-bottomed skillet over medium-high heat. Once the butter begins to foam, add pears. Cook on one side until they start to caramelize, about 1 minute. Flip and cook for an additional minute. Remove and pat dry on paper towels.
  2. Lay ham flat on each of 4 dinner plates. Arrange 4 pear slices around ham. Dress greens in rosemary dressing, season with salt, and arrange over ham but not completely covering. Divide pecans and cheese evenly between each salad.

Creamy Rosemary Dressing

Mix all ingredients and whisk until combined.

Print Recipe