The following recipe is published by Lucy Waverman in Globe and Mail newspaper. I’ve made the salad several times before with a little twist of my own as an appetizer. It is a very refreshing and lively salad. BTW fennel is a healthy and nutritious vegetable. It is also called anise in some grocery stores.
4 cups thinly sliced fennel
2 cups thinly sliced green apple
1 Tbsp lemon juice
½ cup slivered Asiago cheese
8 slices prosciutto, thinly sliced
½ cup chopped toasted pecans
2 Tbsp light mayonnaise
2 Tbsp apple cider vinegar
2 Tbsp chopped chives
½ tsp sugar
¼ cup olive oil
Salt and freshly ground pepper
- Combine fennel, apple and lemon juice in a bowl and mix well. Add Asiago cheese and reserve.
- Combine mayonnaise, apple cider vinegar, chives and sugar. Whisk in olive oil and season with salt and pepper.
- Pour vinaigrette over salad and toss to combine.
- Divide prosciutto slices between 4 plates. Top with 1½ cup salad each and scatter pecans overtop.