Farro & Fennel Salad with Crispy Prosciutto di Parma
3 slices Prosciutto di Parma
1 cup farro, cooked and cooled
(or 2 ¼ cups cooked)
½ small fennel bulb, cored and thinly sliced
⅓ cup chopped herbs, such as
parsley, tarragon and dill
1 tablespoon olive oil
4 teaspoon sherry vinegar
1 teaspoon honey
½ teaspoon salt
2 soft-boiled eggs, optional
Roughly chop Prosciutto di Parma. In a nonstick skillet over medium-high heat, cook and stir Prosciutto di Parma until crispy, about 5 minutes. Remove from heat and cool.
In a large bowl, combine farro, fennel, herbs and half of the Prosciutto di Parma.
In a small bowl, whisk together oil, vinegar, honey and salt. Add to farro and toss until well coated. Season with salt and pepper as needed.
Garnish with remaining Prosciutto di Parma and roughly chopped eggs, if desired.
Makes 4-6 servings.