Prosciutto with Persimmon, Pomegranate, and Arugula

photo by Antonis Achilleos

yield
Makes 8 servings

ingredients

• 16 thin slices prosciutto (about 8 ounces)
• 1/2 cup fresh pomegranate seeds
• 1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices
• 4 ounces baby arugula
• 1/2 cup pistachios, toasted
• Extra-virgin olive oil
• Pomegranate vinegar*

• *Available at some supermarkets and at specialty foods stores.

preparation

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.