Arugula Salad with Persimmons, Prosciutto and Hazelnuts
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Arugula Salad with Persimmons, Prosciutto and Hazelnuts
Ingredients
- ½ cup hazelnuts
- 2 whole Fuyu persimmons
- 1 bulb fennel, top and bottom trimmed
- 3 tablespoons fennel oil
- 1 ½ 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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