Mediterranean Salad with Prosciutto and Pomegranate
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database