photo by Antonis Achilleos
yield
Makes 8 servings
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.
