Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear Vinaigrette Recipe

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5 votes | 9697 views

Sweet, Sour & Salty

Prep time:
Servings: 4


Cost per serving $3.95 view details


  1. In a small bowl, mix the pear nectar and seasoned rice vinegar. Season w/ salt and pepper. Set the dressing aside.
  2. Separate the leaves of the endive head. Set aside.
  3. Cut the prosciutto, julienne style. Set aside.
  4. Quarter the figs. Set aside.
  5. Cut the stems and feathery tops from the fennel bulb. Cut the bulb in half lengthwise. Cut away the core. Thinly slice crosswise. Set aside.
  6. In a bowl, combine the spring mix and arugala. Add half the dressing and toss well.
  7. Place the greens on individual plates. Top the greens with the fennel, endive, prosciutto and figs. Drizzle the remaining dressing on each plate.
  8. Shave thin slices of parmesan cheese over each salad.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 310g
Recipe makes 4 servings
Calories 255  
Calories from Fat 32 13%
Total Fat 3.68g 5%
Saturated Fat 1.6g 6%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 164mg 7%
Potassium 826mg 24%
Total Carbs 47.05g 13%
Dietary Fiber 10.8g 36%
Sugars 14.57g 10%
Protein 12.46g 20%
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  • Mihir Shah
    Dean made this for us last night; it was amazing. Great summer salad made even more impressive because Dean prepared it. Must also be easy to make! Highly recommend.
    I've cooked/tasted this recipe!
    • John Spottiswood
      I thought this was beautiful and absolutely delicious. I really enjoyed the fresh figs. What a treat!
      I've cooked/tasted this recipe!
      • Nancy Miyasaki
        This dish is fresh and delicious.
        I've cooked/tasted this recipe!

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