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Ingredients

• 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. Parmigiano-Reggiano cheese

Description

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 Fro

Williams-Sonoma