Recipes

Fennel, Prosciutto and Pomegranate Salad

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
  • 6 ounces thinly sliced prosciutto, torn into strips
  • 1/2 cup pomegranate seeds

Contributed by: Deb

Source: http://smittenkitchen.com/

Serves 4 to 6

Preparation

  1. Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt. (Planning ahead? I did this a day in advance.)
  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. (We did this totally out of order. We’re fired.)

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