Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons

• 3 tablespoons pomegranate juice
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon garlic and herb dressing mix
• 3 ounces prosciutto, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 (5-ounce) bag pre-washed baby arugula
• 3/4 pound smoked turkey breast, pieces rolled into cylinders
• 1 (15-ounce) can sliced pears, drained
• 2 ounces goat cheese
• 1/3 cup glazed walnuts and almonds
• Roasted Tomato Basil Soup

1. In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside.
2. Separate prosciutto slices, tear or chop into 1/2-inch pieces.
3. In a medium frying pan, heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels.
4. In a large bowl, add arugula and salad dressing.
5. Toss to combine and place on a platter.
6. Top with rolled up turkey slices, pear slices and crumbled goat cheese.
7. Garnish with glazed nuts and prosciutto "croutons".

pomegranate juice, extravirgin olive oil, red wine vinegar, garlic, extravirgin olive oil, arugula, turkey breast, goat cheese, walnuts, tomato basil

Taken from www.foodnetwork.com/recipes/sandra-lee/smoked-turkey-and-pear-salad-with-pomegranate-vinaigrette-and-prosciutto-croutons-recipe2.html (may not work)