Mediterranean Salad with Prosciutto and Pomegranate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pomegranate seeds add brightness to the look and flavor of this starter. Ingredients:
2 cups very thinly sliced fennel bulb |
3 tablespoons extra-virgin olive oil, divided |
1/4 teaspoon coarse kosher salt |
6 cups arugula (about 4 ounces) |
1 cup thinly sliced green onions |
1/4 cup thinly sliced mint leaves |
1 1/2 tablespoons balsamic vinegar |
2 3-ounce packages thinly sliced prosciutto, torn into strips |
1/2 cup pomegranate seeds |
Directions:
1. Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
2. Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
3. Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.
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