Fig And Prosciutto Platter

• 2 None pomegranates
• 4 None fresh figs
• 4 oz prosciutto
• 4 oz bresaola (wafer-thin cured beef) or Black Forest ham
• None None FOR THE DRESSING
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp fresh oregano leaves
• None None Crusty bread, to serve (optional)

1. Trim the pomegranates. Halve then cut into wedges.
2. Pull away and discard any white pith from around the pomegranate seeds. Trim figs; cut into quarters. Arrange the pomegranates, figs, prosciutto and bresaola on a large platter. (Can be covered with plastic wrap and refrigerated for up to 2 hrs before serving.)
3. For the dressing, whisk the oil and balsamic vinegar in a small bowl. Add the oregano and season. Drizzle over the platter just before serving. Serve with crusty bread, if desired.

pomegranates, fresh figs, bresaola, dressing, olive oil, balsamic vinegar, oregano, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/29032 (may not work)