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Prosciutto with Persimmon, Pomegranate, and Arugula

Name: Prosciutto with Persimmon, Pomegranate, and Arugula
Cuisine: italian
Ingredients: 16 thin slices prosciutto (about 8 ounces); 1/2 cup fresh pomegranate seeds; 1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices; 4 ounces baby arugula; 1/2 cup pistachios, toasted; Extra-virgin olive oil; Pomegranate vinegar*; *Available at some supermarkets and at specialty foods stores.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.

Recipes sourced from Epicurious.com.

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