Prosciutto, Pear And Fennel Salad

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This salad uses chopped fennel bulb and fennel fronds along with thinly sliced prosciutto and chopped walnuts.

Recipe By: Bon Appetite magazine
  • PrepN/A |
  • TotalN/A |
  • Serves 4 appetizer portions


    • 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.
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