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Mediterranean salad with prosciutto and pomegranate


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

Step 1

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.

Step 2

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

Step 3

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

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