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
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.
GIPHY App Key not set. Please check settings