Mediterranean Salad with Prosciutto and Pomegranate

Ingredients

• 4 ounces arugula 
• 1.5 tablespoons balsamic vinegar 
• 0.3 teaspoon coarse kosher salt 
• 2 cups fennel bulb very thinly sliced
• 1 cup green onions thinly sliced
• 0.3 cup mint leaves thinly sliced
• 3 tablespoons olive oil extra-virgin divided
• 0.5 cup pomegranate seeds 
• 6 ounce pancetta thinly sliced

Equipment

• bowl

Directions

1. Toss fennel and 1 tablespoon olive oil inmedium bowl.
2. Sprinkle with 1/4 teaspoon salt.
3. Combine arugula, green onions, mint,vinegar, and 2 tablespoons olive oil in largebowl; toss. Season with salt and pepper.
4. Divide greens among plates. Top withfennel, then drape with prosciutto.
5. Sprinklepomegranate seeds over.