Best Prosciutto Pear And Fennel Salad Recipes

Prosciutto, Pear and Fennel Salad image

Yield 4 Appetizer servings

Number Of Ingredients 7

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)

Steps:

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

MESCLUN, ARUGULA AND FENNEL SALAD WITH PROSCIUTTO AND PEAR VINAIGRETTE image

Number Of Ingredients 10

Ingredients:
2/3 cup pear nectar
1/4 cup seasoned rice vinegar
Salt and freshly ground pepper, to taste
1 fennel bulb
5 oz. mesclun salad greens
1 cup arugula leaves, torn into pieces
2 oz. thinly sliced prosciutto, julienned
4 ripe figs, quartered through the stem end
1 oz. Parmigiano-Reggiano cheese

Steps:

Directions: In a small bowl, stir together the pear nectar and vinegar. Season with salt and pepper. Set the dressing aside. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb. Cut the fennel bulb in half lengthwise and cut away and discard the core. Slice crosswise paper-thin. Set aside. In a bowl, combine the mesclun and arugula. Add half of the dressing and toss well. Divide the greens evenly among individual plates. Top the greens with the fennel, prosciutto and figs and drizzle with the remaining dressing. Using a cheese plane or a vegetable peeler, shave thin slices from the cheese and sprinkle over the salads. Season with pepper and serve. Serves 4 Adapted from