Prosciutto Pear And Fennel Salad Recipes

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PEAR AND FENNEL SALAD



Pear and Fennel Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR



Arugula Salad with Prosciutto, Blue Cheese, and Pear image

This is a simple but elegant salad when plated correctly.

Provided by Julie Racine

Categories     Arugula Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 bunch fresh chives
½ cup olive oil
4 cups baby arugula
4 slices prosciutto, chopped, or more to taste
½ cup crumbled blue cheese (such as Point Reyes®)
2 medium Bosc pears
¼ cup balsamic vinegar glaze (such as Trader Joe's®)

Steps:

  • Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
  • Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
  • Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
  • Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING



Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Categories     Salad     Food Processor     Fruit     Side     Roast     Low Cal     Wheat/Gluten-Free     Pear     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

Steps:

  • Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
  • Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
  • Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

PROSCIUTTO, PEAR AND FENNEL SALAD



Prosciutto, Pear and Fennel Salad image

Categories     Salad     Fruit     Pork     No-Cook     Quick & Easy     Pear     Walnut     Fennel     Winter     Healthy     Prosciutto     Bon Appétit

Yield 4 Appetizer servings

Number Of Ingredients 7

1 large Bartlett of Anjou pear, peeled, cored, cut into 1/2-inch pieces
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped fresh fennel bulb
1/3 cup chopped walnuts, toasted
1/4 cup olive oil
1 tablespoon minced fennel fronds
8 prosciutto slices (scant 1/8 inch thick)

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.

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