Prosciutto, Pear and Fennel Salad Recipe

Prosciutto, Pear and Fennel Salad Recipe

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