Fennel, Prosciutto and Pomegranate Salad
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Ingredients
4-6 servings
- 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
- 6 ounces thinly sliced prosciutto, torn into strips
- 1/2 cup pomegranate seeds
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Preparation
Step 1
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. (This step can be done a day in advance.)
Step 2
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
Step 3
Divide greens among plates. Top with fennel, then drape with prosciutto.
Step 4
Sprinkle pomegranate seeds over.
Step 5
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Chef's notes
The salad was served at an election night party and was well-received by the guests.
The preparation order can be flexible, as noted by the author.
