I’m presently on a health kick, so I’ve been searching for recipes that are both healthy and tasty. However, we pretty much negated any nutritional value this salad had by substituting bacon instead of prosciutto. I suppose it’s because we’re both cheap and lazy.

Everything used in this recipe should be in season and easy to find at your local supermarket during November and December, at least. We couldn’t find straight arugula though, so you may have to go to a specialty store or farmer’s market for that.

This Mediterranean salad is simple, delicious, and colorful, so we’ll be making it again before the winter’s over. Yum yum yum!

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) [or spring mix]
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 [or bacon]
1/2 cup pomegranate seeds

PREPARATION

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

Recipe and photo courtesy of BonAppetit.com

This entry was posted on Thursday, December 24th, 2009 at 1:52 pm and is filed under Italian, Vegetables, blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.