Mediterranean salad with prosciutto and pomegranate vote now StarterVery Easy20 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 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 View the directions