Artichoke, Fennel, and Crispy Prosciutto Salad

Name: Artichoke, Fennel, and Crispy Prosciutto Salad
Yield: Makes 6 Servings
Ingredients: 4 tablespoons olive oil, divided; 2 tablespoons red wine vinegar; 1 small shallot, finely chopped; 1 tablespoon chopped fresh parsley; 1 teaspoon Dijon mustard; 1 teaspoon chopped fresh thyme; 6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups); 1 lemon, halved, plus 2 tablespoons fresh lemon juice; 4 large artichokes; 1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped; 2 medium heads of frisée, torn into bite-size pieces

By Tina MillerPhotographer Pornchai Mittongtare

December 31, 2006

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