Spring Greens with Pluots, Fennel, and Prosciutto

This salad is beautiful and delicious. I used two varieties of pluots, a white variety called Flavor Grenade and a red-pink type called Dapple Dandy. I purchased them at the farmers market, and they keep for weeks in the refrigerator. If pluots are unavailable other fruits that can be substituted and complement the salty prosciutto include dried plums, dried or fresh figs, melon, apples, pears, or fresh pineapple. I get a large bag of spring greens each week in my CSA order from La Nay Ferme. The greens are always fresh and very tender, which is essential for this salad. The sweet and salty flavors marry so well together, and you could add some shavings of cheese, such as Parmesan or Manchego, or a crunchy note from toasted pecans or hazelnuts. I am planning to make this for Thanksgiving.

Spring Greens with Pluots, Fennel, and Prosciutto
2 c. packed spring greens
3 pluots, thinly sliced (2 Dapple Dandy and 1 Flavor Grenade)
2-3 slices imported prosciutto, sliced into thin strips
1/3-1/2 c. thinly sliced fennel bulb
2 Tbsp. chopped red onion
2 Tbsp. extra virgin olive oil
1-2 Tbsp. balsamic vinegar glaze (see recipe below)
salt and pepper to taste

Balsamic Vinegar Glaze
1/2 c. balsamic vinegar
1/4 c. packed light brown sugar
pinch of kosher salt

In a bowl combine greens, pluot slices, prosciutto, fennel, and red onion. Set aside. Make the balsamic glaze by combining vinegar, brown sugar, and salt in a small saucepan. Bring mixture to a boil on medium heat. Boil for 5-6 minutes, stirring constantly until mixture begins to thicken slightly. Remove from stove. Drizzle olive oil, salt, and pepper on salad. Toss. Drizzle with balsamic glaze. You will have extra glaze that can be refrigerated and used later. Serves 4.


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