Recipe information
Yield
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
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Preparation
Step 1
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
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. Sprinkle pomegranate seeds over.