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Prosciutto with Persimmon, Pomegranate, and Arugula

4.8

(25)

Image may contain Plant Food Pork Produce Ham Vegetable and Arugula
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

  1. 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.

TagsProsciuttoHamMeatPersimmonFruitPomegranateStarterDinnerGluten FreeDairy FreeEasyQuickEpicurious

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