Manchego, Dried Apricots, Fennel and Radicchio Salad

Categories: salad

Ingredients

• 1 medium head radicchio
• 1 small bulb fennel
• 1 1/4 cups dried apricots
• 2 oz. Manchego cheese
• 1 oz. good-quality, thinly sliced prosciutto
• 3 Tbsp. extra--virgin olive oil
• 1 Tbsp. cider vinegar
• 2 tsp. honey, optional
• Kosher salt and ground black pepper
• 1/3 whole roasted, unsalted almonds
• Leaves from a few sprigs mint

Directions

1. Core the radicchio and discard any outer leaves that have wilted. Cut in half, then into quarters. Cut into thin slices.
2. Core the fennel bulb and remove the outer layer if it’s thick and tough. Cut the fennel in half, then into quarters. Use a mandolin or a chef’s knife to cut into very thin slices.
3. Cut the apricots into slivers. Cut the manchego cheese into 1/2-inch cubes. Tear the prosciutto into thin strips; loosely roll each one, if you like. Combine all those elements in a mixing bowl.
4. Whisk together the oil, vinegar, the honey, if using, and a good pinch each of salt and pepper in a liquid measuring cup until emulsified. Pour over ingredients in the bowl and toss to coat.
5. Divide between wide, shallow bowls. Scatter the almonds over each portion. Garnish with the mint leaves. Serve right away.

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