Arugula Salad with Prosciutto, Mushrooms, and Fennel

Juliette Fiore's lovely salad won a prize in one of our contests for Entree Salads. The presentation is elegant, and the rich flavors of fennel and prosciutto are delicious with arugula and endive. A smaller version of this salad would be a special starter for a pasta dinner.
Yield 2 servings

Ingredients

3 cups arugula
1/2 Belgian endive, sliced
2 tablespoons toasted pine nuts
2 white mushrooms sliced 1/8"
6 thin slices fennel
4 slices prosciutto, each cut in half
8 wide shavings of Parmesan cheese (can substitute Pecorino)
1/4 cup + 2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3/4 teaspoons freshly ground pepper

1 Make vinaigrette by whisking oil and vinegar; then add salt and pepper.

2 Toss arugula and endive with half the vinaigrette.

3 Sprinkle toasted pine nuts over salad greens.

4 Separately, toss mushrooms & fennel with a bit of vinaigrette before placing on salad greens.

4 Arrange prosciutto and cheese on top.

5 Drizzle with remaining vinaigrette.

notes

Back to original recipe for Arugula Salad with Prosciutto, Mushrooms, and Fennel
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