Prosciutto and fennel salad with persimmon vinaigrette

Indulge in a flavorful combination of prosciutto and fennel salad, drizzled with a delicious persimmon vinaigrette. A culinary delight awaits your taste buds.

Ingredients:

• 1 tablespoon very finely chopped shallot
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 3 tablespoons canola oil
• 170g baby arugula leaves, washed and spun dry
• 1/2 fennel bulb, cored and very thinly sliced
• Kosher salt and freshly ground black pepper

Instructions:

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2. Ingredients.
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4. Combine the chopped shallot, lemon juice, and mustard in a large salad bowl.
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6. Slowly pour in the oil while whisking continuously until the vinaigrette becomes creamy and well combined.
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8. Mix in the baby arugula and sliced fennel into the salad bowl, season with salt and black pepper, and mix thoroughly. Ready to be served.

Summary:

• Calories: 1774 kcal
• Fat: 115 g
• Protein: 74 g
• Carbs: 116 g
• Potassium: 4117 mg
• Magnesium: 219 mg