Mesclun Arugula Fennel Salad With Prosciutto And Pear Vinaigrette Recipe

Ingredients

  • 2/3 cup pear nectar
  • 1/4 cup seasoned rice vinegar
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 fennel bulb
  • 5 ounces mesclun salad greens
  • 1 cup arugula leaves torn into pieces
  • 2 ounces thinly sliced prosciutto julienned
  • 4 ripe figs quartered through the stem end
  • 1 ounce parmigiano Reggiano cheese

Description

This Is Unusual And Very Tasty. Enjoy

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