For Salad

1 navel oranges

2 medium fennel bulbs

1 small heads frisee

For Vinaigrette

1/4 cup extra-virgin olive oil

1/3 cup tablespoons red wine vinegar

8 prosciutto slices, cut into squares 1 small shallot, finely chopped salt and pepper

Cut peel, including all white pith, from oranges with a paring knife. Cut segments free from membranes and set aside. Quarter fennel bulbs lengthwise, using a mandoline cut lengthwise into paper-thin slices. Set aside. In a bowl, whisk together the oil, vinegar, salt and pepper. In a large oiled skillet, cook the prosciutto over moderately high heat until browned and crisp, about 5 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Stir in the vinaigrette, scraping up any browned bits from the bottom of the pan. Pour the hot dressing into a bowl. Gently toss frisée and fennel with vinaigrette. Arrange in plate with orange segments. Serve immediately.