roasted fennel, apple, and arugula salad with crispy prosciutto

This winter salad is hearty and filling, but tastes light and fresh thanks to the chopped apple and citrus vinaigrette. The crispy prosciutto adds color, texture, and provides a punch of protein; it also satisfies my desire for something crispy in a salad without the need to add croutons. I would recommend serving this dish with a bright white wine (if you don't mind white during the winter) or a light red like a Pinot Noir.

  • Prosciutto (4 slices)

  • Fennel (1 bulb, sliced very thinly)

  • Olive oil (3 tablespoons total)

  • Sea salt (1 teaspoon)

  • Ground black pepper (1 teaspoon)

  • Arugula (2 cups)

  • White butter beans (1 can, rinsed)

  • Apple (1 whole, chopped into half-inch pieces)

  • Goat cheese (1/2 cup, crumbled)

  • Orange juice (2 tablespoons)

  • Fresh garlic (1 teaspoon, minced)

  1. Preheat the oven to 350 degrees.

  2. Lay out 4 slices of prosciutto on a baking sheet lined with parchment paper.

  3. Bake the prosciutto for 10 minutes, or until the prosciutto is crispy. Remove from oven and set aside to cool.

  4. Once the prosciutto has baked, turn the oven temperature up to 400 degrees.

  5. On a separate baking sheet, spread out the sliced fennel and drizzle with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.

  6. Bake the fennel for 15 minutes at 400 degrees, or until the fennel is slightly brown and wilted but not mushy. Be sure to move the fennel around with a wooden spoon during baking, every 5 to 8 minutes for even cooking.

  7. Remove the fennel from the oven and set aside to cool for 5 minutes. 

  8. In a large mixing bowl, add the arugula, butter beans, chopped apple, crumbled goat cheese, and roasted fennel.

  9. In a small mixing bowl, whisk the orange juice, minced garlic, and 2 tablespoons of olive oil until the dressing has emulsified. Add dressing to the large mixing bowl of salad. Taste and adjust seasoning as needed; add extra salt if desired.

  10. Toss the salad gently and transfer to a serving dish. Top with the crispy prosciutto.