My F&W
quick save (...)

Prosciutto and Fennel Salad with Persimmon Vinaigrette

  • SERVINGS: 8
  • FAST

Sweet juicy pears complement the crisp fennel and salty prosciutto in this perfumed salad. Select a persimmon that is pudding-soft for the dressing.

  1. 1/2 pound thinly sliced prosciutto, trimmed of visible fat
  2. 1 very ripe persimmon—peeled, seeded and coarsely chopped, with its juice
  3. 1 small shallot, minced
  4. 3 tablespoons white wine vinegar
  5. 1/4 cup plus 3 tablespoons olive oil
  6. Salt and freshly ground pepper
  7. 2 ripe Anjou pears—peeled, cored and thinly sliced
  8. 1 large fennel bulb, cored and thinly sliced
  9. 1/2 pound frisée, torn into pieces
  1. Arrange the prosciutto around the edge of a platter. In a large bowl, combine the persimmon, shallot and vinegar. Whisk in 1/4 cup plus 2 tablespoons of the olive oil and season with salt and pepper. Add the pears, fennel and frisée and toss well. Mound the salad in the middle of the platter. Drizzle the prosciutto with the remaining 1 tablespoon of olive oil, sprinkle with pepper and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.