This colorful autumn salad combines crisp, juicy fennel with fresh figs, hazelnuts and pomegranate seeds. Paper-thin prosciutto ham contributes a deliciously salty note, but it's optional if you'd like to keep things vegetarian; the salad totally stands on its own. Our simple Pomegranate Vinaigrette, which marries pomegranate molasses and hazelnut oil, brings a bright, tangy flavor to balance the sweetness of the figs and the mild anise of the fennel. A finishing toss of toasted hazelnuts and ruby red pomegranate seeds adds vibrant color, flavor and crunch.
Prep time: 20 min | Total time: 20 min | 4 Servings
fennel bulb (trimmed, cut in half lengthwise and cored)
Sea salt and freshly ground pepper
butter lettuce (Bibb or Boston) (torn into pieces)
fresh Figs (such as Black Mission) (cut in half)
prosciutto ham (optional) (torn into strips)
toasted hazelnuts (coarsely chopped)
Cut the fennel crosswise into very thin slices and transfer to a small bowl. Toss the fennel with the hazelnut oil, salt and pepper to keep it from discoloring.
Place the lettuce in a large salad bowl and toss with half of the Pomegranate Vinaigrette.
Divide the greens among 4 plates. Top each serving with some of the fennel, 4 fig halves and prosciutto, then scatter hazelnuts and pomegranate seeds over the top of each salad. Drizzle more of the vinaigrette to taste and serve immediately.
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