Ingredients
4 pocketless whole wheat pita breads
1/4 c. plus 2 tablespoons extra-virgin olive oil
2 tbsp. light mayonnaise
1 1/2 tsp. Dijon mustard
1 clove garlic
2 tbsp. white wine vinegar
2 fennel bulbs
8 radishes
6 oz. prosciutto
1 oz. sliced Manchego or Pecorino Toscano cheese (1/2 cup)
Preparation
Step 1Preheat the oven to 400 degrees F. In a large bowl, toss the pita bread with 2 tablespoons of the oil. Spread the bread on a large rimmed baking sheet and toast in the center of the oven for 10 minutes, shaking the pan occasionally, until golden and crisp. Let cool.Step 2In the same bowl, whisk the mayonnaise with the mustard, garlic and vinegar. Slowly whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper and stir in the fennel fronds. Add the toasted pita bread, fennel, radishes, prosciutto and cheese and season with salt and pepper. Toss the salad and serve.
