So here’s what happened:

this stuff was in the fridge + I needed to eat = this recipe

Ingredients

• 1 head romaine lettuce, chopped
• 2 greedy handfuls baby spinach, chopped
• 3 oz prosciutto, sliced into strips
• 3 eggs, hard boiled and chopped
• 1 ripe pear, chopped
• goat cheese, optional

For the Dressing

• 1/2 lemon, juiced
• 2 T dijon mustard
• 2 T olive oil
• 3 sprigs fresh thyme, finely minced
• s&p

Method

Toss the chopped lettuces and hard boiled eggs (+ goat cheese, if you’re using it) in a large bowl.

Heat a saute pan over medium heat and add the prosciutto slices. Let them crisp up in the pan, about 5-6 minutes total. Toss them with the lettuces.

Place the chopped pear in a bowl that has the lemon juice from the salad dressing ingredients. Coat the pear pieces with juice. Pears tend to brown when they’re exposed to air, so coating them in lemon juice will solve that problem. Toss the pears in with the lettuces.

Add the mustard, olive oil, thyme and some s&p to what’s left of the lemon juice. Whisk or shake to combine.

A note about fresh thyme

If the thyme is young, the stalks will be tender. If it’s old, the stalks will be woody. So, if you happen to have some young stalks, I recommend chopping up the leaves, including the stalks, very finely, as you’ll never know the difference and it’s such a big pain in the butt to take thyme leaves off their stalks anyway. If you’ve got woody stalks, well…sorry.