Prosciutto-Wrapped Grilled Nectarines with Asparagus and Fennel

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 8 cups favorite mixed salad greens
• 1 small fennel bulb, cleaned, thinly sliced
• 8 asparagus spears
• 4 medium nectarines cut in half, seed removed
• 1 Tbsp. olive oil
• Salt and ground black pepper to taste
• 4 slices (1/2 oz. each) prosciutto
• Vinaigrette:
• 1/2 cup good-quality fruity olive oil
• 1/4 cup white wine vinegar or raspberry vinegar
• 1 Tbsp. lemon juice
• 2 tsp. Dijon mustard
• 1 Tbsp. sugar
• Salt and black pepper to taste

Directions

1. Rinse the greens well and pat dry. Set aside in a bowl and add the fennel slices.

2. Heat the grill to medium-high heat. Drizzle the asparagus spears and nectarines with the 1 Tbsp. olive oil. Sprinkle the asparagus with salt and pepper. Grill the nectarines, cut side down, until just tender and you get good grill marks. Grill the asparagus the same way. Remove both from the grill and cool.

3. Slice each prosciutto slice in half lengthwise. When the nectarines are cool enough to handle, wrap a prosciutto slice around each half.

4. In a small bowl whisk together all the vinaigrette ingredients. Add the vinaigrette a little bit at a time to the greens and toss. Use only enough to coat the greens evenly. Or serve the vinaigrette on the side.

5. Place the greens mixture on individual dinner plates. Top each with 2 nectarine halves and 2 asparagus spears. Serve with crusty bread.

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