Fig And Prosciutto Platter

• 2 pomegranates
• 4 figs fresh
• 4 ounces prosciutto
• 4 ounces bresaola wafer-thin cured beef or Black Forest ham
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh oregano leaves
• 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, bresaola waferthin, olive oil, balsamic vinegar, oregano, crusty bread

Taken from www.yummly.com/recipe/Fig-and-Prosciutto-Platter-1400664 (may not work)