Name: Mediterranean Salad with Prosciutto and Pomegranate
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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