Name: Prosciutto, Pear and Fennel Salad
Yield: 4 Appetizer servings
Ingredients: 1 large Bartlett of Anjou pear, peeled, cored, cut into 1/2-inch pieces; 2 tablespoons Sherry wine vinegar; 1/2 cup coarsely chopped fresh fennel bulb; 1/3 cup chopped walnuts, toasted; 1/4 cup olive oil; 1 tablespoon minced fennel fronds; 8 prosciutto slices (scant 1/8 inch thick)

A sophisticated and easy-to-make salad.

Recipe information

Yield
4 Appetizer servings

Ingredients

1 large Bartlett of Anjou pear, peeled, cored, cut into 1/2-inch pieces

2 tablespoons Sherry wine vinegar

1/2 cup coarsely chopped fresh fennel bulb

1/3 cup chopped walnuts, toasted

1/4 cup olive oil

1 tablespoon minced fennel fronds

8 prosciutto slices (scant 1/8 inch thick)

Preparation

Step 1
Combine pear and vinegar in medium bowl. Add fennel, walnuts, oil and fennel fronds. Season with salt and pepper and toss to blend.
Step 2
Cross 2 prosciutto slices on each of 4 plates, forming an X. Spoon pear mixture onto center of prosciutto slices, dividing equally.

TagsSalad Prosciutto Ham Meat Pear Fruit Fennel Root Vegetable Vegetable Walnut Nut Starter Dinner Gluten Free Dairy Free Easy Quick Weeknight Meals 30 Minutes or Less No-Cook Fall Winter Bon Appétit

Recipe notes

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