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

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