Mediterreanean Salad with Prosciutto and Pomegranate
Katie
This salad is both gorgeous and tasty. Though it’s easy to make, it feels quite decadent to eat!
ingredients
- 2 cups very thinly sliced fennel bulb
- 3 tablespoons olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 6 cups arugula (about 4 ounces)
- 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
directions
- 1
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with salt.
- 2
Combine arugula, green onions, mint, vinegar, and remaining olive oil in large bowl. Toss and season with salt and pepper. Divide among plates, and top with fennel.
- 3
Drape salads with prosciutto, and sprinkle pomegranate seeds over.
Source: Katie
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