Prosciutto, Pear and Fennel Salad

• 1 large Bartlett of Anjou pear, peeled, cored, cut into 1/2-inch pieces
• 2 tablespoons Sherry wine vinegar
• 1/2 cup coarsely chopped fresh fennel bulb
• 1/3 cup chopped walnuts, toasted
• 1/4 cup olive oil
• 1 tablespoon minced fennel fronds
• 8 prosciutto slices (scant 1/8 inch thick)

1. Combine pear and vinegar in medium bowl.
2. Add fennel, walnuts, oil and fennel fronds.
3. Season with salt and pepper and toss to blend.
4. Cross 2 prosciutto slices on each of 4 plates, forming an X. Spoon pear mixture onto center of prosciutto slices, dividing equally.

bartlett, sherry wine vinegar, fresh fennel bulb, walnuts, olive oil, fennel fronds

Taken from www.epicurious.com/recipes/food/views/prosciutto-pear-and-fennel-salad-1032 (may not work)