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.