Prosciutto with Persimmon, Pomegranate, and Arugula
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- 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
- 1/2 cup pistachios, toasted
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.