Last week, I shared a great article on pears by food writer Mark Bittman. He’s famous for his fresh, simple approach to whole foods, and this roundup of ten (!) pear salad recipes are just that: novel in their fresh interpretations and reassuringly simple. Best of all, in my handicapped opinion, they’re mostly free of strong cheeses. While that ingredient seals the deal for most foodies, my tastebuds disagree vehemently, so I’m always looking for a different savory spin on pear salads.

I love these seasonal recipes so much I’ve decided to re-create them in my own kitchen. Recipe inspiration for you, delicious lunch for me! First up: Boston and Bresaola.

I admit I had to look up bresaola. It’s a salted, air-cured beef. I couldn’t find any at my local grocer, so I used prosciutto, per Bittman’s suggestion. Combined with buttery quarters of avocado, sweet slices of Bosc pear, and a simple vinaigrette (made with apple cider vinegar, in my case), the prosciutto lent the perfect savory touch to this simple salad.