Prosciutto with Persimmon, Pomegranate, and Arugula

Prosciutto with Persimmon, Pomegranate, and Arugula
Photo by Antonis Achilleos

Ingredients

  • Pomegranate vinegar
  • Extra-virgin olive oil
  • 1 large Fuyu persimmon
  • 16 thin slices prosciutto (about 8 ounces)
  • ½ cup fresh pomegranate seeds
  • ½ cup pistachios
  • 4 ounces baby arugula

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.

View full recipe at Epicurious

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