| Finely chop pistachio meats and in a small heavy skillet cook in oil over moderate heat, stirring occasionally, until golden. Remove skillet from heat and whisk in vinegar and mustard.
With a sharp knife cut peel and pith from grapefruit and cut grapefruit sections free from membranes. Coarsely chop fruit. Trim fennel stalks flush with bulb and cut bulb lengthwise into very thin slices. Trim and discard core from slices. In a bowl toss grapefruit and fennel with vinaigrette.
Divide prosciutto between 2 plates and top with salad.
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