Thursday, February 17, 2011

Fennel, Prosciutto, and Pomegranate Salad

From SmittenKitchen (my absolute favorite!!!)

Serves 4 to 6
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 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds
fresh fennel from Trader Joe's!
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
Mix together arugula, green onions, vinegar, and 2 tablespoons olive oil in large bowl; toss to coat evenly. Season with salt and pepper.
Top the mixture with fennel, then place prosciutto strips across the top. Sprinkle pomegranate seeds over.

I served this with the steak sandwich

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