Arugula Salad with Persimmons, Prosciutto and Hazelnuts
Arugula Salad with Persimmons, Prosciutto and Hazelnuts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Ingredients
- ½ cup hazelnuts
- 2 whole Fuyu persimmons
- 1 bulb fennel, top and bottom trimmed
- 3 tablespoons fennel oil
- 1 1/2 tablespoons white balsamic vinegar
- Kosher salt and freshly ground black pepper
- 8 cups arugula
- 12 slices Prosciutto di San Daniele, very thinly sliced
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