It's sometimes an adventure to explore new seasonal flavors, but it's truly a joy when I'm able to combine multiple seasonal flavors into a single dish, many of which are somewhat unfamiliar.
I was at a networking group last week when each of us was asked to share our favorite Thanksgiving dish we enjoyed this year. "M" shared this recipe which incorporates some amazing flavor combinations that include items that I surely don't eat enough of.
Mediterranean Salad with Prosciutto and Pomegranate (serves 4 to 6)
Ingredients:
- 2 cups very thinly sliced fennel bulb
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 6 cups arugula (about 4 ounces)
- 1 cup thinly sliced green onions
- 1/4 cup thinly sliced mint leaves
- 1-1/2 tablespoons balsamic vinegar
- 6 ounces thinly sliced prosciutto, torn into strips
- 1/2 cup pomegranate seeds
Preparation:
- Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with salt;
- Combine arugula, green onions, mint, vinegar and 2 tablespoons olive oil in large bowl; toss; season with salt & pepper;
- Divide greens among plates. Top with fennel, then drape with prosciutto;
- Sprinkle pomegranate seeds over.
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