Name: Prosciutto with Persimmon, Pomegranate, and Arugula
Yield: Makes 8 servings
Ingredients: 16 thin slices prosciutto (about 8 ounces); ½ cup fresh pomegranate seeds; 1 large Fuyu persimmon, peeled, pitted, cut into ¼' thick slices; 4 ounces baby arugula; ½ cup pistachios, toasted; Extra-virgin olive oil; Pomegranate vinegar*; *Available at some supermarkets and at specialty foods stores.

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Prosciutto with Persimmon, Pomegranate, and ArugulaAntonis Achilleos

Recipe information

Yield
Makes 8 servings

Ingredients

16 thin slices prosciutto (about 8 ounces)

½ cup fresh pomegranate seeds

1 large Fuyu persimmon, peeled, pitted, cut into ¼' thick slices

4 ounces baby arugula

½ 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.

TagsProsciutto Ham Meat Persimmon Fruit Pomegranate Starter Dinner Gluten Free Dairy Free Easy Quick Epicurious

Recipe notes

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