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Recipes

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Mediterranean Salad with Prosciutto and Pomegranate
Bon Appétit | November 2008
by Marlena Spieler
Pomegranate seeds add brightness to the look and flavor of this starter.
Yield: Makes 4 to 6 servings

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

Method
 
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 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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