| Arugula Salad with Prosciutto, Mushrooms, and Fennel
Italian
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| Juliette Fiore's lovely salad won a prize in one of our contests for Entree Salads. The presentation is elegant, and the rich flavors of fennel and prosciutto are delicious with arugula and endive. A smaller version of this salad would be a special starter for a pasta dinner. |
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| Ingredients |
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3 cups arugula
1/2 Belgian endive, sliced
2 tablespoons toasted pine nuts
2 white mushrooms sliced 1/8"
6 thin slices fennel
4 slices prosciutto, each cut in half
8 wide shavings of Parmesan cheese (can substitute Pecorino)
1/4 cup + 2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3/4 teaspoons freshly ground pepper
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Steps
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| 1 | Make vinaigrette by whisking oil and vinegar; then add salt and pepper. |
| | 2 | Toss arugula and endive with half the vinaigrette. |
| | 3 | Sprinkle toasted pine nuts over salad greens. |
| | 4 | Separately, toss mushrooms & fennel with a bit of vinaigrette before placing on salad greens. |
| | 4 | Arrange prosciutto and cheese on top. |
| | 5 | Drizzle with remaining vinaigrette. |
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| Yield |
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original recipe yield: 2 Servings
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