Name: Prosciutto and Fennel Salad with Persimmon Vinaigrette
Yield: 4 servings
Ingredients: 1/2 pound thinly sliced prosciutto, trimmed of visible fat; 1 very ripe persimmonpeeled, seeded and coarsely chopped, with its juice; 1 small shallot, minced; 3 tablespoons white wine vinegar; 1/4 cup plus 3 tablespoons olive oil; Salt and freshly ground pepper; 2 ripe Anjou pearspeeled, cored and thinly sliced; 1 large fennel bulb, cored and thinly sliced; 1/2 pound frisee, torn into pieces

Prosciutto and Fennel Salad with Persimmon Vinaigrette – a delicious recipe with very, shallot, white wine vinegar, olive oil, Salt, fennel bulb. Easy to follow and perfect for any occasion.

Servings: 4 persons

1/2 pound thinly sliced prosciutto, trimmed of visible fat
1 very ripe persimmonpeeled, seeded and coarsely chopped, with its juice
1 small shallot, minced
3 tablespoons white wine vinegar
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground pepper
2 ripe Anjou pearspeeled, cored and thinly sliced
1 large fennel bulb, cored and thinly sliced
1/2 pound frisee, torn into pieces

Quick Info

Servings
4 servings
Category
Salads

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Prosciutto and Fennel Salad with Persimmon Vinaigrette

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