Mediterranean Salad with Prosciutto and Pomegranate

Ingredients

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

1 1/2 tablespoons balsamic vinegar

2 3-ounce packages thinly sliced prosciutto, torn into strips

1/2 cup pomegranate seeds

Preparation

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 with prosciutto.

Sprinkle pomegranate seeds over.