Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe

• 5 fl oz Pear Nectar
• 2 fl oz Seasoned Rice Vinegar
• Sea Salt & Ground Pepper (to taste)
• 5 oz Spring Mix Salad Greens
• 1 Fennel Bulb
• 1 Endive Head
• 1 Cup Torn Arugula
• 2 oz Prosciutto, Thinly Sliced & Julienned (Italian)
• 4 Figs, Quartered From Stem End
• 1 oz Parmesan Cheese (Italian)

1. In a small bowl, mix the pear nectar and seasoned rice vinegar.
2. Season w/ salt and pepper.
3. Set the dressing aside.
4. Separate the leaves of the endive head.
5. Set aside.
6. Cut the prosciutto, julienne style.
7. Set aside.
8. Quarter the figs.
9. Set aside.
10. Cut the stems and feathery tops from the fennel bulb.
11. Cut the bulb in half lengthwise.
12. Cut away the core.
13. Thinly slice crosswise.
14. Set aside.
15. In a bowl, combine the spring mix and arugala.
16. Add half the dressing and toss well.
17. Place the greens on individual plates.
18. Top the greens with the fennel, endive, prosciutto and figs.
19. Drizzle the remaining dressing on each plate.
20. Shave thin slices of parmesan cheese over each salad.

rice vinegar, salt, spring mix salad greens, fennel, endive head, arugula, end, parmesan cheese

Taken from cookeatshare.com/recipes/spring-mix-arugula-endive-fennel-with-prosciutto-and-a-pear-vinaigrette-733 (may not work)