Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe Recipe

Name: Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 fl oz Pear Nectar; 2 fl oz Seasoned Rice Vinegar; Sea Salt & Ground Pepper (to taste); 5 oz Spring Mix Salad Greens; 1 Fennel Bulb; 1 Endive Head; 1 Cup Torn Arugula; 2 oz Prosciutto, Thinly Sliced & Julienned (Italian); 4 Figs, Quartered From Stem End; 1 oz Parmesan Cheese (Italian)

Servings: persons

5 fl oz Pear Nectar
2 fl oz Seasoned Rice Vinegar
Sea Salt & Ground Pepper (to taste)
5 oz Spring Mix Salad Greens
1 Fennel Bulb
1 Endive Head
1 Cup Torn Arugula
2 oz Prosciutto, Thinly Sliced & Julienned (Italian)
4 Figs, Quartered From Stem End
1 oz Parmesan Cheese (Italian)

1
In a small bowl, mix the pear nectar and seasoned rice vinegar.
2
Season w/ salt and pepper.
3
Set the dressing aside.
4
Separate the leaves of the endive head.
5
Set aside.
6
Cut the prosciutto, julienne style.
7
Set aside.
8
Quarter the figs.
9
Set aside.
10
Cut the stems and feathery tops from the fennel bulb.
11
Cut the bulb in half lengthwise.
12
Cut away the core.
13
Thinly slice crosswise.
14
Set aside.
15
In a bowl, combine the spring mix and arugala.
16
Add half the dressing and toss well.
17
Place the greens on individual plates.
18
Top the greens with the fennel, endive, prosciutto and figs.
19
Drizzle the remaining dressing on each plate.
20
Shave thin slices of parmesan cheese over each salad.

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Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 fl oz Pear Nectar, 2 fl oz Seasoned Rice Vinegar, Sea Salt & Ground Pepper (to taste), 5 oz Spring Mix Salad Greens, and more.

Yes, Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe

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