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 |