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Mediterranean Salad with Prosciutto and Pomegranate
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yield: Makes 4 to 6 servings Pomegranate seeds add brightness to the look and flavor of this starter. subscribe to Bon Appétit 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 |
preparation
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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