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Home Spinach Orzo With Basil

Mesclun Arugula Fennel Salad With Prosciutto and Pear Vinaigrette Recipe

Ingredients

How to make it

  • In a small bowl stir together the pear nectar and vinegar.
  • Season with salt and pepper and set 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 then set aside.
  • In a bowl combine the mesclun and arugula.
  • Add half of the dressing and toss well.
  • Divide greens evenly among individual plates.
  • Top greens with the fennel, prosciutto and figs and drizzle with the remaining dressing.
  • Using a vegetable peeler shave thin slices from the cheese and sprinkle over the salads.
  • Season with pepper and serve.

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The Cook

chefmeow Garland, TX

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