Mesclun Arugula Fennel Salad With Prosciutto and Pear Vinaigrette
From chefmeow 16 years ago
- - to make
- Serves 4
This is unusual and very tasty. Enjoy
Ingredients
- 2/3 cup pear nectar shopping list
- 1/4 cup seasoned rice vinegar shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 fennel bulb shopping list
- 5 ounces mesclun salad greens shopping list
- 1 cup arugula leaves torn into pieces shopping list
- 2 ounces thinly sliced prosciutto julienned shopping list
- 4 ripe figs quartered through the stem end shopping list
- 1 ounce parmigiano Reggiano cheese shopping list
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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