Fennel, Grapefruit, and Prosciutto Salad

1. 1

   Finely chop pine nuts and in a small heavy skillet cook in oil over moderate heat, stirring occasionally, until golden.

2. 2

   Remove skillet from heat and whisk in vinegar and mustard.

3. 3

   With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes.

4. 4

   Coarsely chop fruit.

5. 5

   Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices.

6. 6

   Trim and discard core from slices.

7. 7

   Thinly slice radicchio.

8. 8

   In a bowl toss grapefruit, fennel, and radicchio with vinaigrette.

9. 9

   Divide prosciutto between 2 plates and top with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.