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