Mediterranean Salad with Prosciutto and Pomegranate
A fresh and elegant Mediterranean salad featuring crisp fennel, peppery arugula, and mint leaves, topped with salty prosciutto and jewel-like pomegranate seeds. Dressed with olive oil and balsamic vinegar for a perfect balance of flavors.
4 servings
13 min
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Ingredients
- •2 cups very thinly sliced fennel bulb
- •3 tablespoons extra-virgin olive oil, divided
- •¼ teaspoon coarse kosher salt
- •6 cups arugula (about 4 ounces)
- •1 cup thinly sliced green onions
- •¼ cup thinly sliced mint leaves
- •1½ tablespoons balsamic vinegar
- •6 ounces prosciutto
- •½ cup pomegranate seeds
Cooking Instructions
- 1.
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
3 min
- 2.
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
5 min
- 3.
Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.
5 min
