Fennel Salad with Dried Plums, Manchego Cheese and Prosciutto
The wonderful winter salad of fennel, dried plums, manchego cheese and prosciutto was created for the California Dried Plum Board by Joanne Weir.
2 bunches frisée
1 bulb fennel, thinly sliced
3 tablespoons Fennel Oil (recipe follows) or olive oil
1 teaspoon lemon juice
Salt and pepper (optional)
16 pitted dried plums, halved
4 ounces shaved manchego or Pecorino Romano cheese
6 thin slices (about 2 ounces) prosciutto, serrano ham or duck prosciutto, cut into thin strips.
In large bowl, combine frisée and fennel. Drizzle with fennel oil (recipe below) and lemon juice; toss to coat. Season with salt and pepper, if desired. Arrange on 8 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
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