The sweet plums and salty ham of this beautifully presented salad play well against the licorice flavor of the fennel. A zesty dressing ties it all together.
2 bunches frisée
1 bulb fennel, thinly sliced
3 tbsp. olive oil
1 tsp. lemon juice
Salt and pepper, to taste
16 pitted dried plums (prunes), each cut in half
4 oz. thinly shaved Manchego
6 slices prosciutto
1. In a large bowl, combine frisée and fennel. Toss to coat with olive oil and lemon juice. Season with salt and pepper.
2. Per order, top frisée mixture with dried plums, Manchego, and prosciutto.