Bow chicka bow bow! This salad is the perfect testament to eating with one's eyes first. The ruby red pomegranate seeds and the soft pink of the wavy prosciutto really pop against the clean white fennel and the springy arugula... my, is it getting hot in here or is it me? ;)
I made this for a small brunch party not long ago and was thoroughly satisfied. The colors in itself are gorgeous; but I think you'll be pleased by the mix of textures too. We enjoyed it with some crusty Italian bread and rose champagne (complementary hues!), which I think makes any occasion a festive one.
Fennel, Prosciutto and Pomegranate Salad
Adapted from Bon Appetit via Smitten Kitchen
Serves 4 to 6
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 (I omitted)
1 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds
Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
Divide greens among plates. Top with fennel, then drape (I love this word!) with prosciutto. Sprinkle pomegranate seeds over.