A Festive Salad with Blood Orange, Fennel and Crispy Prosciutto

Ingredients

• 2-3 blood oranges (regular oranges if you can’t find them)
• 1 medium fennel bulb
• 2-3 small red chicory (endive) or radicchio
• Pomegranate (for topping)
• 1 small handful unsalted pistachios (roughly chopped)
• 3.5 oz (100g) Prosciutto
• Pecorino Romano (for shaving on top)
• 5-6 fresh mint leaves (finely chopped)
• ½ tablespoon olive oil (for frying)
• 1 teaspoon whole grain mustard
• 1/2 tablespoon red wine vinegar
• 4 tablespoons extra virgin olive oil
• 1 teaspoon runny honey
• Salt and pepper

Steps

1. 1

   Heat a large pan on medium heat and add around 1/2 tablespoon of olive oil. Once hot, add the prosciutto and fry until lightly golden on each side. Set aside on kitchen paper to drain (it crisps up more as it cools).

2. 2

   Next cut the ends of each orange and cut away the peel. Slice into rounds then set aside. Cut the top and bottom from the fennel and cut into thin strips.

3. 3

   Wash, dry and trim the chicory leaves and arrange on a serving plate. Add the orange slices, fennel and scatter over the pomegranate.

4. 4

   Next, add the crispy prosciutto, shavings of Pecorino Romano and scatter over the chopped pistachios.

5. 5

   Quickly, whisk together the dressing until emulsified, then drizzle it over the salad and top with the chopped mint leaves then serve.