Mediterranean Salad with Prosciutto and Pomegranate
Seriously Yummy in my Tummy
2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
¼ cup thinly sliced mint leaves
1½ tablespoons balsamic vinegar
2 3-ounce packages thinly sliced prosciutto, torn into strips
½ cup pomegranate seeds
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with ¼ 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.
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- Recipe byLisa
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