Escarole and Wild Arugula Salad with Fennel, Pecorino, Apples and Prosciutto

Escarole and Wild Arugula Salad with Fennel, Pecorino, Apples and Prosciutto

Nate Appleman, A16, San Francisco


Yield: 1 salad.

  • 2 oz. escarole, white part only
  • 11/2 oz. wild arugula
  • 1 oz. fennel, shaved
  • 5-6 shavings Pecorino Lucano cheese
  • 1 oz. Pink Lady apple, shaved
  • 2 slices La Quercia prosciutto
  • to taste, lemon juice
  • to taste, salt
  • to taste, extra virgin olive oil

Mix the escarole, wild arugula, shaved fennel, shaved apples with lemon juice, salt and olive oil. Garnish with shaved pecorino and prosciutto.

Sponsored by Nestle FoodServices. www.nestlefoodservices.com [4]