Apple-fennel salad with prosciutto & walnuts

By Peggie

Ingredients

• Buttermilk dressing:
• 1/2 cup chopped walnuts
• 1 tbsp granulated sugar
• 8 leaves green leaf lettuce, washed and dried
• 2 Granny Smith apples, sliced into 1/8-in. round slices
• 1 English cucumber, sliced into 1/8-in. round slices
• 1 small fennel bulb, sliced lengthwise into 1/8-in. slices
• 8 slices prosciutto, halved
• 1/2 cup buttermilk
• 2 tbsp cider vinegar
• 2 tbsp mayonnaise

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Toast walnuts in a non-stick frying pan over medium for 2 min. Sprinkle with sugar. Stir constantly until melted, about 3 more min. Transfer to a parchment-lined baking sheet to cool.
Divide lettuce among 4 plates. Stack a tower of alternating apple and cucumber slices with fennel and prosciutto on each bed of lettuce. Sprinkle walnuts around plate.
Whisk buttermilk with vinegar and mayo in a small bowl until combined. Season with fresh pepper. Drizzle over salads just before serving.