An easy and hearty winter kale salad with two types of pears, prosciutto, candied pecans, and a cranberry balsamic dressing.
Combine vinegar, preserves, oil, mustard, and seasonings in a bowl. Whisk until well combined. Set aside. (Whisk again before using.)
Heat your prosciutto in a frying pan over medium heat until it's just browned and toasty.
Wash and dry all fruit. Slice your pears. You can either make them very thin slices, which is an elegant presentation. Or you can cut them into 1/4 inch cubes, which is better for leftovers!
Quarter your figs.
Remove the stems from your kale. Either tear or cut your kale into roughly 1/2 inch pieces.
Place a layer of kale in a salad bowl. Top with remaining ingredients in sections, drizzle with dressing.
Either serve immediately or toss first to combine. Your choice!