Mediterranean salad with prosciutto and pomegranate

Name: Mediterranean salad with prosciutto and pomegranate
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: En
Ingredients: 2 cups very thinly sliced fennel bulb; 3 tablespoons extra-virgin olive oil, divided; 1/4 teaspoon coarse kosher salt; 6 cups arugula; 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

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Starter

4 servings

Very Easy

20 min

Ingredients

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula
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

Preparation

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over the top.

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