Our exclusive Williams and Sonoma Event salad recipe:

Pear & Brussel Sprout Salad with White Balsamic Vinaigrette

First prepare toppings: crisp prosciutto in large pan with 2 tbsp olive oil on medium heat as you would bacon. Then toast pine nuts – add pine nuts to a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3-5 minutes.

Then shave brussel sprouts, dice pear, mince shallot and chop thyme and combine in large mixing bowl. Set aside.

In a small mixing bowl whisk together vinaigrette ingredients listed above. Add salt to taste.

Pour over salad and toss. Top with crispy prosciutto, pine nuts and blue cheese. Enjoy!