Peppery arugula is a great taste contrast to tangy blood oranges and salty prosciutto in this Sicilian-inspired salad.
Makes 4 servings
Orange-Fennel Vinaigrette
1/2 teaspoon fennel seeds
1 tablespoon extra virgin olive oil, divided
1 shallot, thinly sliced
1/4 cup freshly squeezed blood orange juice
1/4 teaspoon blood orange zest
2 teaspoons Dijon mustard
1 tablespoon white balsamic vinegar*
Salt and freshly ground black pepper, to taste
Salad
3 ounces prosciutto, torn into small strips
6 cups wild arugula**
2 blood oranges, peeled and sliced cross-wise
1/2 medium fennel bulb, thinly sliced
2 teaspoons toasted pine nuts
To make the vinaigrette, place fennel seeds in a small, dry skillet over medium heat. Shake the pan back and forth for 1 to 2 minutes, or until seeds release aroma. Set aside.
In the same skillet, heat 1 teaspoon olive oil. Add shallots and saute until translucent, about 2 minutes. Add remaining vinaigrette ingredients, including the toasted fennel seeds; whisk and heat for 1 minute. Set aside.
Layer prosciutto slices in a medium skillet over medium heat for 30 seconds. Flip once and cook an additional 20 to 30 seconds or until crispy. Set aside.
To prepare the salad, place arugula, orange slices and fennel in a large bowl. Add vinaigrette and toss gently to coat. Divide the salad among 4 plates, topping each with prosciutto slices and toasted pine nuts.
*White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this salad with raw fennel. It can be found at specialty markets and most major supermarkets. Rice vinegar can be substituted.
**Wild arugula is a more delicate version of regular arugula and has a slightly more peppery flavor. It can be found at specialty markets and some major supermarkets. Regular arugula can be substituted.
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