Fennel Salad With Dried Plums, Manchego Cheese And Prosciutto
Prep Time 15 minutes Serves 25
Ingredients6 each bunches frisée
3 each fennel bulbs, thinly sliced
5 oz fennel oil (recipe follows) or olive oil
1 oz lemon juice
Salt and pepper (optional)
50 each pitted dried plums, halved*
8 oz shaved manchego or Pecorino Romano cheese
6 oz thin slices prosciutto, serrano ham or duck prosciutto, cut into thin strips
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn large bowl, combine frisée and fennel. Drizzle with fennel oil and lemon juice; toss to coat. Season with salt and pepper, if desired. Arrange on serving plates. Top evenly with dried plums, cheese and prosciutto.
Tip: -To shave hard cheeses, use vegetable peeler or small knife to cut very thin slices off long side of cheese.
FENNEL OIL: In large skillet, cook and stir 3 tablespoons whole fennel seeds over medium heat 15 to 30 seconds or until fragrant. Using coffee or spice grinder or mortar and pestle, grind fennel until coarsely ground. Transfer to jar; add 1cup extra-virgin olive oil. Shake well. Cover; let stand in cool dark place 7 days. Pour through strainer to remove fennel before using. Store in a cool dark place for up to 1 week. (Makes 1 cup)
Recipe created by Joanne Weir
- Total Fat