Mesclun Arugula And Fennel Salad With Prosciutto And Pear Vinaigrette Recipes

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Steps:

• Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
• Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
• Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.

Steps:

• Directions: In a small bowl, stir together the pear nectar and vinegar. Season with salt and pepper. Set the dressing aside. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb. Cut the fennel bulb in half lengthwise and cut away and discard the core. Slice crosswise paper-thin. Set aside. In a bowl, combine the mesclun and arugula. Add half of the dressing and toss well. Divide the greens evenly among individual plates. Top the greens with the fennel, prosciutto and figs and drizzle with the remaining dressing. Using a cheese plane or a vegetable peeler, shave thin slices from the cheese and sprinkle over the salads. Season with pepper and serve. Serves 4 Adapted from