Mediterranean Salad with Prosciutto and Pomegranate

• 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

1. Toss fennel and 1 tablespoon olive oil in medium bowl.
2. Sprinkle with 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 prosciutto.
7. Sprinkle pomegranate seeds over.

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

Taken from www.epicurious.com/recipes/food/views/mediterranean-salad-with-prosciutto-and-pomegranate-350411 (may not work)