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Mediterranean Salad with Prosciutto and Pomegranate

Name: Mediterranean Salad with Prosciutto and Pomegranate
Cuisine: italian
Ingredients: 2 cups very thinly sliced fennel bulb; 3 tablespoons extra-virgin 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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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