FENNEL, PROSCIUTTO & POMEGRANATE SALAD

By jarren

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
• 6 ounces thinly sliced prosciutto, torn into strips
• 1/2 cup pomegranate seeds

Details

Servings 4

Preparation

Step 1

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/2 teaspoon salt. (Can be done a day in advance.)

Combine arugula, green onions, mint, vinegar and 2 tablespoons olive oil in a large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.