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.