Recipes for the Web

Barrington Software Incorporated

Mesclun, Arugula and Fennel Salad

Mesclun, Arugula and Fennel Salad with Prosciutto and Pear Vinaigrette

A trio of taste sensations—sweet, sour, salty—and a host of exotic flavors come together in this

salad. It is simple to make, but it demands the very best ingredients you can find. Mesclun, a mix

of young, tender salad greens, is available from high-quality greengrocers. Seek out prosciutto and

Parmesan cheese imported from Italy.

2/3 cup pear nectar

1/4 cup seasoned rice vinegar

Salt and freshly ground pepper, to taste

1 fennel bulb

5 oz. mesclun salad greens

1 cup arugula leaves, torn into pieces

2 oz. thinly sliced prosciutto, julienned

4 ripe figs, quartered through the stem end

1 oz. Parmesan cheese

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 Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life

Books, 1998).

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