Sliced Prosciutto With Pomegranate Seeds

Ingredients

2 cups meagerly cut fennel bulb

3 tablespoons extra-virgin olive oil, isolated

1/4 teaspoon coarse fit salt

6 cups arugula (we utilized a blend of arugula and a spring blend)

1 cup meagerly cut green onions

1/4 cup meagerly cut mint leaves

1/2 tablespoons balsamic vinegar

2 3-ounce bundles meagerly cut prosciutto, attacked strips

1/2 cup pomegranate seeds

Headings

Throw fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.

Join arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in huge bowl; throw. Season with salt and pepper.

Split greens between plates. Top with fennel, then, at that point wrap with prosciutto. Sprinkle pomegranate seeds over.