Photo by Heather Thomas

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4 servings

  • 1 tablespoon butter
  • 2 Anjou pears, cored, peeled, and cut into eighths
  • 4 slices Benton’s country ham, sliced very thin
  • 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 mayonnaise
  • ½ cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons rosemary, minced
  • Pinch kosher salt
  1. In a heavy-bottomed skillet over medium-high heat, melt butter. Once it begins to foam, add pears. Cook them on one side until they start to caramelize, about 1 minute. Flip and cook an additional minute. Transfer to a paper towel-lined plate and pat dry.
  2. Lay ham flat on each of four dinner plates. Arrange pear slices around ham. Dress greens in rosemary dressing, season with salt, and arrange over ham. Divide pecans and cheese evenly between each salad.

Creamy Rosemary Dressing

In a medium bowl, combine all ingredients and whisk to emulsify.

  • From Matt Gallaher, chef-owner of Knox Mason in Knoxville, Tennessee

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