Prosciutto with Persimmon, Pomegranate, and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
16 thin slices prosciutto (about 8 ounces) |
1/2 cup fresh pomegranate seeds |
1 large fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices |
4 ounces baby arugula |
1/2 cup pistachios, toasted |
extra-virgin olive oil |
pomegranate vinegar |
Directions:
1. Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.
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