Prosciutto with Persimmon, Pomegranate, and Arugula
An elegant appetizer featuring delicate prosciutto paired with sweet Fuyu persimmon, bright pomegranate seeds, and peppery arugula, finished with crunchy pistachios and a light drizzle of olive oil and pomegranate vinegar.
8 servings
10 min
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Ingredients
- •16 slices prosciutto
- •½ cup pomegranate seeds
- •1 large Fuyu persimmon
- •4 ounces baby arugula
- •½ cup pistachios
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons pomegranate vinegar
- •
Cooking Instructions
- 1.
Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar.
10 min
