Prosciutto, Pear and Fennel Salad

Ingredients

• 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)

Instructions

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.