Prosciutto And Fennel Salad With Persimmon Vinaigrette

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1/2 pound thinly sliced prosciutto, trimmed of visible fat

1 very ripe persimmon—peeled, seeded and coarsely chopped, with its juice

1 small shallot, minced

3 tablespoons white wine vinegar

1/4 cup plus 3 tablespoons olive oil

Salt and freshly ground pepper

2 ripe Anjou pears—peeled, cored and thinly sliced

1 large fennel bulb, cored and thinly sliced

1/2 pound frisée, torn into pieces

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