I have to say that this one of the best salads I have made in recent memory, hands down! I had my sister come over on Saturday and we had spent the day together chatting up a storm and baking our best lemon squares. She decided later on to stay for dinner. Knowing that she only eats what she likes lately I knew that my dinner would have to include fish and salad in some way. Luckily, I happened to have haddock in the fridge as well as proscuitto, which got me thinking. I wrapped the proscuitto around the haddock and sprinkled fresh rosemary liberally on top and seared it in a pan. Then I piled high the spinach in a bowl and looked in my fridge for inspiration - I got it...Pears! (among other things) but then I had to think what dressing could match well with all of the ingredients. Balsamic vinegar is something I usually reach for when making dressing, it just has that natural tangy sweetness that I love; so I used that. This turned out to be a new family favourite! My sister ended up eating double the amount of food she's usually used to. I asked her how she liked it and she just waved at me to stop talking, which was definitely a good sign! Then afterwards she said to me: "is there extra?" Enough said...

Serves 4


  • 4 fillets of haddock, sliced in half each
  • coarse salt and freshly cracked black pepper
  • 6-8 thin prosciutto slices
  • 2 sprigs of fresh rosemary, chopped
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 packages of fresh spinach, washed
  • 1 sliced red onion (rinsed under cold water to take away some of that spiciness)
  • 3 red pears, sliced thin
  • 2 medium carrots, peeled and cut into thin matchsticks

Dressing Ingredients:

  • 4 tbsp balsamic vinegar
  • 1 tbsp liquid honey
  • salt and pepper
  • 1/2 tsp dried oregano
  • 1-1/2 tbsp light mayo
  • 1 small garlic clove, grated finely
  • 5 tbsp extra virgin olive oil

1. Take the fillets of haddock and cut them in half, sprinkle salt and pepper, then wrap the prosciutto around each cut fillet. Sprinkle chopped fresh rosemary all around the wrapped fish. Set them onto a plate for now or until you're ready to cook the fish.

2. In a large salad bowl, add in the washed fresh spinach, red onion, sliced pears, and carrots. Toss it gently together. Place it into the fridge until ready to serve. In another bowl, whisk together the salad dressing, drizzling in the olive oil last.

3. Heat the tbsp of butter and oil in a non-stick skillet, on medium high heat, and sear the wrapped haddock on both sides. This should take about 3-4 minutes per side, if even. Once the haddock starts to flake the fish is ready. Serve the salad mixture on the plate, then place 2 cut fillets of fish per person, drizzle a good portion of the salad dressing all over top and enjoy!

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