Shaved Fennel and Orange Salad with Crispy Prosciutto (gf)
A simple showstopper with tangy citrus, crunchy fennel and shards of crisp salty prosciutto.
10 thin slices prosciutto
2 oranges
2 fennel bulbs, very thinly sliced, fronds reserved
2 handfuls mixed salad leaves
125 grams burrata, well drained
⅓ cup chopped pistachios
DRESSING
3 tablespoons extra virgin olive oil
1 teaspoon finely grated orange zest
1 tablespoon orange juice
2 teaspoons sherry vinegar
1 clove garlic, crushed
1 teaspoon runny honey
sea salt and ground pepper
DRESSING: Whisk all the ingredients together and season well.
Cook the prosciutto in a hot, lightly oiled frying pan until golden and crisp. Peel the oranges with a knife, then halve and slice thinly.
Layer the oranges, fennel and salad
