Orange, Fennel and Prosciutto Salad

Celebrate the freshness of the season with this vibrant Orange, Fennel, and Prosciutto Salad, perfect for a sunny afternoon lunch or a light dinner gathering. The citrusy sweetness of oranges, paired with the delicate saltiness of Principe Prosciutto di San Daniele, creates a delightful balance of flavors. Serve this refreshing salad with a chilled glass of Sauvignon Blanc to complement its brightness and elevate your dining experience.

Prep Time

20 min

Cook Time

N/A

Serves

4 Ingredients

4 oranges, such as navel, blood, or cara cara oranges, divided

1/4 cup extra-virgin olive oil

1 teaspoon poppy seeds

Kosher salt and freshly ground black pepper, to taste

1 small fennel bulb, thinly sliced

8 ounces sliced Principe Prosciutto di San Daniele

1 (8-ounce) ball burrata, torn into bite-size pieces

1/4 cup toasted hazelnuts, chopped

1/4 cup pomegranate arils

1/4 cup fresh mint leaves

Made With

Principe Prosciutto di San Daniele

Learn More

Orange, Fennel and Prosciutto Salad

Prep Time

20 min

Cook Time

N/A

Serves

4 Made With

Principe Prosciutto di San Daniele

Learn More

Ingredients

4 oranges, such as navel, blood, or cara cara oranges, divided

1/4 cup extra-virgin olive oil

1 teaspoon poppy seeds

Kosher salt and freshly ground black pepper, to taste

1 small fennel bulb, thinly sliced

8 ounces sliced Principe Prosciutto di San Daniele

1 (8-ounce) ball burrata, torn into bite-size pieces

1/4 cup toasted hazelnuts, chopped

1/4 cup pomegranate arils

1/4 cup fresh mint leaves

How To Make

Juice 1 orange into a medium bowl. Whisk in olive oil and poppy seeds until combined. Season with salt and pepper, to taste.

Peel and slice remaining orange into 1/4-inch thick rounds. Arrange oranges and fennel on a large serving platter. Drizzle with half the poppy seed mixture.

Top with prosciutto, burrata, hazelnuts, pomegranates and mint. Drizzle with remaining poppy seed mixture and serve.

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