Prosciutto Pear And Fennel Salad Food

PEAR AND FENNEL SALAD

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.

PEAR AND PROSCIUTTO SALAD

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.

PROSCIUTTO, PEAR AND FENNEL SALAD

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.

FENNEL, GRAPEFRUIT, AND PROSCIUTTO SALAD

Steps:

• Finely chop pine nuts and in a small heavy skillet cook in oil over moderate heat, stirring occasionally, until golden. Remove skillet from heat and whisk in vinegar and mustard.
• With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes. Coarsely chop fruit. Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices. Trim and discard core from slices. Thinly slice radicchio. In a bowl toss grapefruit, fennel, and radicchio with vinaigrette.
• Divide prosciutto between 2 plates and top with salad.

PEAR AND PROSCIUTTO DI PARMA SALAD

Steps:

• In small dishes, place egg whites and bread crumbs.
• In a large skillet over medium high heat, melt butter.
• Dip goat cheese slices first in the egg whites, second in the bread crumbs.
• Cook coated goat cheese in the hot butter until just golden, around 30 seconds for each side.
• Remove and set aside.
• In a small bowl whisk together all the ingredients from orange juice to the pepper.
• On each of 4 salad plates, arrange 3 lettuce leaves.
• Place 2 pear fans on each plate.
• Place/tuck 3 slices of Prosciutto on each plate.
• Center the goat cheese rounds, dividing evenly.
• Drizzle with vinaigrette and sprinkle with walnuts.
• Serve.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS

Steps:

• In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
• Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
• Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
• In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!