Prosciutto Pear And Fennel Salad Recipes

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

Steps:

• 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.

Steps:

• Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

Steps:

• Directions: In a small bowl, stir together the pear nectar and vinegar. Season with salt and pepper. Set the dressing aside. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb. Cut the fennel bulb in half lengthwise and cut away and discard the core. Slice crosswise paper-thin. Set aside. In a bowl, combine the mesclun and arugula. Add half of the dressing and toss well. Divide the greens evenly among individual plates. Top the greens with the fennel, prosciutto and figs and drizzle with the remaining dressing. Using a cheese plane or a vegetable peeler, shave thin slices from the cheese and sprinkle over the salads. Season with pepper and serve. Serves 4 Adapted from

Steps:

• Cut pears in half and core them.
• Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
• Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach.
• Pour the dressing over the top and gently toss.
• Place greens and pears onto each plate.
• Top each with 1/4 of the prosciutto, candied pecans and serve.

Steps:

• Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
• Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
• Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
• Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.