Prosciutto, Pear And Fennel Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
310
FAT
74%
CHOL
19%
SOD
1%

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Ingredients for 4 servings

1 large Bartlett of Anjou pear, peeled, cored, cut into 1/2-inch pieces

2 tablespoons Sherry wine vinegar

1/2 cup coarsely chopped fresh fennel bulb

1/3 cup chopped walnuts, toasted

1/4 cup olive oil

1 tablespoon minced fennel fronds

8 prosciutto slices (scant 1/8 inch thick)

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