Mediterranean Salad
Rachel
ingredients
- 2 C very thinly sliced fennel bulb
- 3 T olive oil, divided
- 1/4 t coarse kosher salt
- 6 C arugula (about 4 ounces)
- 1 C thinly sliced green onions
- 1/4 C thinly sliced mint leaves
- 1 1/2 T balsamic vinegar
- 2 3 oz pkgs thinly sliced prosciutto, torn into strips
- 1/2 C pomegranate seeds
directions
- 1
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
- 2
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
- 3
Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.
Source: Bon Appétit
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