Ingredients
1/2 cup Greek yogurt
1/2 cup buttermilk
2 tablespoons TAO Balsamic Vinegar (any flavor)
2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil
3 garlic cloves, minced
1 tablespoon chopped fresh oregano
1 tablespoon chopped Italian parsley
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup grated Pecorino Romano cheese
1/2 cup chopped walnuts
1 tablespoon honey
2 fennel bulbs, thinly sliced
4 cups arugula
2 Anjou pears, thinly sliced
6 slices of prosciutto, torn into pieces
Directions
Whisk together the Greek yogurt, buttermilk, balsamic vinegar, olive oil, minced garlic, chopped oregano, kosher salt, and freshly cracked black pepper in a small bowl. Set aside.
In a small skillet over medium heat, toast the chopped walnuts for 3-5 minutes, stirring occasionally, until lightly browned and fragrant. Drizzle with honey and stir to coat.
Remove from heat and set aside.
Combine the thinly sliced fennel bulbs, arugula, and sliced pears in a large bowl. Toss with the buttermilk dressing to coat.
Divide the salad mixture among four plates. Top each plate with the torn prosciutto, grated Pecorino Romano cheese, and honey-toasted walnuts.
Serve immediately and enjoy!
Note: You can prepare the buttermilk dressing and honey-toasted walnuts ahead of time and store them in separate containers in the refrigerator until ready to assemble the salad.
Adapted from The Original Dish