Pear, fennel and prosciutto salad

Preparation: 10 minutes


  • 1 tablespoon white wine vinegar
  • 2 tablespoon olive oil
  • ¼ teaspoon dijon mustard
  • Salt and cracked black pepper
  • 75 g prosciutto, roughly flaked
  • 1 Red Sensation pears, thinly sliced
  • ¼ baby fennel bulb, trimmed and thinly sliced
  • 1 cup  watercress, trimmed and sprigs separated
  • 1 tablespoon Persian feta
  • 1 teaspoon chopped chives


  1. Whisk together the vinegar, oil, mustard, salt and pepper until fully combined.
  2. Place the prosciutto in a pan over medium heat till crispy.
  3. Remove from pan, crumble roughly.
  4. Place prosciutto, pears, fennel, watercress and chives in a large serving bowl.
  5. Scatter with feta.
  6. Pour over the dressing and toss lightly and serve.

Note: This salad is best made close to serving. If this is inconvenient, drizzle a little lemon juice over the sliced pears and fennel to prevent any browning.