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.
