[Prosciutto with Persimmon, Pomegranate, and Arugula]
Source: Bon Appétit - December 2006
Ingredients
- 16 thin slices prosciutto (about 8 ounces)
- ½ cup fresh pomegranate seeds
- 1 large Fuyu persimmon (or orange), peeled, pitted, cut into 1/4-inch-thick slices
- 4 ounces baby arugula
- ½ cup pistachios, toasted
- Extra-virgin olive oil
- Pomegranate vinegar*
- *Available at some supermarkets and at specialty foods stores.
Directions
Arrange 2 prosciutto slices on each plate. Sprinkle pomegranate seeds over. Arrange persimmon next to prosciutto. Mound arugula atop prosciutto. Scatter pistachios over. Sprinkle with pepper; drizzle with oil and vinegar. |
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Notes
Shaved Parmesan Cheese
Walnuts
Orange instead of Persimmon
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