Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Salads are not just for summer. Some of my favorites are made in the fall, winter, and spring. Late winter and early spring are the perfect time to make this flavorful salad.
Wine suggestion: Sauvignon Blanc or Pinot Grigio
15 Blue Ribbon, Orchard Choice, or Sun-Maid Figs, stems removed2 teaspoons lemon juice1 bulb fennel2 bunches frisee3 tablespoons extra virgin olive oil1 tablespoon white wine vinegarSalt and freshly ground black pepper4 ounces of Montasio Cheese6 thin slices Prosciutto di San Danielle
Bring a small pot of water to a boil. Add 1 teaspoon of the lemon juice. Remove from the heat, add the dried figs and let sit off the heat for 15 minutes. Halve the dried figs. Cut the stem end off the fennel. Cut the top off the fennel leaving the bulb intact.
Cut the fennel in half from top to bottom. With the cut side down, using a sharp knife or a mandolin, cut the fennel into paper-thin slices. Place the fennel and frisee in a bowl.
In another bowl, whisk together the olive oil and vinegar. Season with salt and pepper. Toss with the fennel and frisee. For each individual salad, place the frisee and fennel on serving plates. Distribute the dried figs onto the top of the salad. Using a vegetable peeler or cheese shaver, shave the Montasio onto the salad.
Cut each slice of prosciutto into two pieces the long way. Top with ribbons of prosciutto on the top and serve.
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