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.

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.

PEAR AND PARMESAN SALAD



Pear and Parmesan Salad image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 9

3 ripe pears, peeled, cored and sliced
1 cup sliced fresh fennel bulb
1/4 pound imported Italian Parmesan cheese, in slivers
1/3 cup chopped walnuts
Freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon lemon juice
4 tablespoons walnut oil
1 bunch arugula, rinsed, dried and stems removed

Steps:

  • Combine the pear slices, fennel, Parmesan cheese and walnuts in a bowl. Season generously with pepper.
  • Beat the vinegar, lemon juice and walnut oil together, pour over the pear mixture and toss gently.
  • Arrange the arugula on each of six salad plates. Spoon the pear mixture with the dressing over the arugula and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 279 milligrams, Sugar 11 grams

PEAR AND PROSCIUTTO DI PARMA SALAD



Pear and Prosciutto Di Parma Salad image

Make and share this Pear and Prosciutto Di Parma Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Ham

Time 16m

Yield 4 serving(s)

Number Of Ingredients 15

1 egg white, beaten
1 cup progresso Italian style breadcrumbs
8 ounces goat cheese, cut into 1/4 inch slices
2 tablespoons butter
1 head boston lettuce
2 ripe pears, thinly sliced
12 slices prosciutto di Parma
1/4 cup lightly toasted walnuts
2 tablespoons fresh orange juice
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard (DONT use yellow or French's mustard)
1/4 teaspoon sea salt
1/4 teaspoon white sugar
1/3 cup olive oil
4 -5 dashes pepper, milled

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



Salad with Prosciutto and Caramelized Pears and Walnuts image

An amazing salad that blends different flavors to impress your guests. The salad dressing is an orange vinaigrette. Try to use Asian pears in this salad, as they are best for flavor. But if you can't find Asian pears in your area, you can substitute Bosc or Anjou.

Provided by Megs

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 14

2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
¾ cup extra virgin olive oil
1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
½ cup white sugar
¼ cup water
¼ pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn

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!

Nutrition Facts : Calories 599.7 calories, Carbohydrate 39.9 g, Cholesterol 21.7 mg, Fat 47.1 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 383.8 mg, Sugar 32.1 g

PEAR AND PROSCIUTTO SALAD



Pear and Prosciutto Salad image

Pear and Prosciutto were made for each other; that sweet and salty make your taste buds very happy. You can prepare a small salad to serve as an entrée or a larger one for lunch with a fresh dinner roll.

Provided by Sageca

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 ripe pears
2 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 (6 ounce) bag Baby Spinach
1 (3 ounce) package thinly sliced prosciutto, torn into strips
1/2 cup glazed pecans

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.

Nutrition Facts : Calories 351.1, Fat 30.4, SaturatedFat 3.7, Sodium 187.7, Carbohydrate 21.6, Fiber 5.9, Sugar 12.1, Protein 3

FENNEL, GRAPEFRUIT, AND PROSCIUTTO SALAD



Fennel, Grapefruit, and Prosciutto Salad image

This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
1 small grapefruit (preferably pink)
1/2 fennel bulb (sometimes called anise)
1 small head radicchio
1/4 pound thinly sliced prosciutto

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.

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