Mediterranean Salad with Proscuitto and Pomegranate Recipe

• 2 cups very thinly sliced fennel bulb
• 3 tablespoons extra-virgin olive oil
• A 1/4 teaspoon coarse kosher salt
• 6 cups (4 oz) arugula
• 1 cup thinly sliced green onions
• A 1/4 cup thinly sliced mint leaves
• 1 A 1/2 tablespoons balsamic vinegar
• 2 (3-oz) packages thinly sliced proscuitto, torn into strips
• A 1/2 cup pomegranate seeds

1. Toss fennel and 1 tablespoon olive oil in medium bowl.
2. Spring with A 1/4 teaspoon salt.
3. Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss.
4. Season with salt and pepper.
5. Divide greens among plates.
6. Top with fennel, then drape with proscuitto.
7. Sprinkle pomegranate seed over.

very, extravirgin olive oil, coarse kosher salt, arugula, green onions, mint, balsamic vinegar, pomegranate seeds

Taken from cookeatshare.com/recipes/mediterranean-salad-with-proscuitto-and-pomegranate-31904 (may not work)