Salad of Dried Figs, Fennel, Proscuitto and Montasio
Salads are not just for summer. Some of my favorites are made in the fall, winter, and spring. Late winter and early spring are the perfect time to make this flavorful salad.
Wine suggestion: Sauvignon Blanc or Pinot Grigio
15 Blue Ribbon, Orchard Choice, or Sun-Maid Figs, stems removed
2 teaspoons lemon juice
1 bulb fennel
2 bunches frisee
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
4 ounces of Montasio Cheese
6 thin slices Prosciutto di San Danielle
Bring a small pot of water to a boil. Add 1 teaspoon of the lemon juice. Remove from the heat, add the dried figs and let sit off the heat for 15 minutes. Halve the dried figs. Cut the stem end off the fennel. Cut the top off the fennel leaving the bulb intact.
Cut the fennel in half from top to bottom. With the cut side down, using a sharp knife or a mandolin, cut the fennel into paper-thin slices. Place the fennel and frisee in a bowl.
In another bowl, whisk together the olive oil and vinegar. Season with salt and pepper. Toss with the fennel and frisee. For each individual salad, place the frisee and fennel on serving plates. Distribute the dried figs onto the top of the salad. Using a vegetable peeler or cheese shaver, shave the Montasio onto the salad.
Cut each slice of prosciutto into two pieces the long way. Top with ribbons of prosciutto on the top and serve.