Fennel, Radicchio, & Proscuitto Salad

1. 1

   Core and slice the fennel as thinly as possible. Core and half the radicchio; slice into tagliatelle sized ribbons. Cut the proscuitto the same size as the radicchio.

2. 2

   Mix vinegar, mustard, sugar, shallot, and salt & pepper together. Slowly whisk in olive oil or put all ingredients in a container with a tight fitting lid and shake to emulsify.

3. 3

   Shave Parmigiano-Reggiano with a vegetable peeler and combine with radicchio, fennel, and proscuitto. Mix salad with enough of the vinaigrette to adequately dress. Let sit in refrigerator for 30 minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.