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Mesclun Arugula Fennel Salad With Prosciutto And P...
 
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Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 4
This is unusual and very tasty. Enjoy
Ingredients:
2/3 cup pear nectar
1/4 cup seasoned rice vinegar
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 fennel bulb
5 ounces mesclun salad greens
1 cup arugula leaves torn into pieces
2 ounces thinly sliced prosciutto julienned
4 ripe figs quartered through the stem end
1 ounce parmigiano reggiano cheese
Directions:
1. In a small bowl stir together the pear nectar and vinegar.
2. Season with salt and pepper and set aside.
3. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb.
4. Cut the fennel bulb in half lengthwise and cut away and discard the core.
5. Slice crosswise paper thin then set aside.
6. In a bowl combine the mesclun and arugula.
7. Add half of the dressing and toss well.
8. Divide greens evenly among individual plates.
9. Top greens with the fennel, prosciutto and figs and drizzle with the remaining dressing.
10. Using a vegetable peeler shave thin slices from the cheese and sprinkle over the salads.
11. Season with pepper and serve.
By RecipeOfHealth.com