- Prep time 25 minutes
- Total time 55 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Maple Roasted Fennel:
Maple Vinaigrette:
Spinach & Pear Salad:
Method
Maple Roasted Fennel Preheat oven to 350°F; line baking sheet with parchment paper.
Place fennel on baking sheet, drizzle with oil and season generously with salt and pepper. Spread prosciutto slices over top. Bake until prosciutto is crispy, 10 to 12 minutes. Remove prosciutto and set aside. Increase oven temperature to 425°F. Drizzle maple syrup over fennel and bake until caramelized, 15 to 20 minutes.
Maple Vinaigrette Meanwhile, in bowl, whisk together shallot, maple syrup, mustard and vinegar. While whisking, drizzle in olive oil in thin stream. Season with salt and pepper; set aside.
Chop reserved prosciutto. On serving dish or in salad bowl, toss together spinach, pears, Cheddar, hazelnuts, prosciutto and Maple Roasted Fennel. Sprinkle with dill and parsley and drizzle with reserved Maple Vinaigrette.
Nutritional facts PER EACH OF 6 SERVINGS about
- Iron 1.2 mg
- Fibre 4 g
- Sodium 300 mg
- Sugars 22 g
- Protein 7 g
- Calories 465
- Total fat 36 g
- Cholesterol 20 mg
- Saturated fat 7 g
- Total carbohydrate 29 g
